My maternal grandmother and Sonia’s family came from the same region of the world (Musa Ler), so needless to say, I’ve chowed-down on similar bulgur dishes for my entire life.
Luckily for us, Sonia also provides a bit of background to the food she prepares.
|My version of Sonia Tashjian's Gorgod Abour|
Gorgod Apour KHOURE TANOU / ԽՈՒՐԸ ԹԱՆՈՒ
According to Sonia:
“Gorgod means cracked wheat which comes in several sizes. For example, fine gorgod (size #1) is best used for kololak; medium (size #2) for eech; coarse (size #3) for pilaf.
The word ‘apour’ has two meanings: 1. Soup – and - 2. Pilaf. In the Musaler dialect, apour means pilaf. There are a lot of regions, that use APOUR for pilaf, & SHOURBA for soup.”
This pilaf recipe is very tasty and so simple to make.
Gorgod Abour KHOURE TANOU / ԽՈՒՐԸ ԹԱՆՈՒ
(A dish with Bulgur and Vegetables)
Serves about 4
1 small onion, chopped
1 small bell pepper, any color, seeds removed and chopped
2 small to medium tomatoes, chopped (I used a handful of grape tomatoes)
1 cup coarse (#3) bulgur (I used a smaller size - #2- bulgur as it’s what I had on hand)
1 cup water (vegetable or chicken broth may be substituted)
red & black pepper, cumin, mint, salt to taste
1 to 2 Tbsp. olive oil
|Vegetables I had on hand for the recipe - grape tomatoes, orange and yellow bell peppers, and onion.|
Heat oil in a medium sized pot. Sauté the onions in olive oil for a few minutes. Next add the peppers and cook a few more minutes, stirring now and then. Add the tomatoes and cook about 2 more minutes.
|Vegetables and seasonings sauteeing in olive oil|
Season with red & black pepper, cumin, mint, salt to taste, and stir.
|Bulgur and vegetables cooking together for a minute before adding liquid.|
Add the bulgur to the vegetables; stir to coat.
|Liquid added to bulgur and vegetables|
Finally add 1 cup of water (or broth). Stir. Bring to a gentle boil. Reduce heat to low and cover the pot. Cook for about 10-12 minutes (without lifting the lid to peak!) or until the liquid is absorbed.
Once done, use a fork to fluff the bulgur. Arrange in a serving bowl. Garnish with parsley, if desired.