Ingredients:

• 1 glass of Extra Extra Coarse Bulgur
• 1 tablespoon of olive oil
• 3 mushrooms
• 1 medium size onion
• ¼ red capia pepper (chopped as small cubes)
• 1 sweet green bell pepper (chopped as small cubes)
• 1 pinch of dill (finely chopped)
• 1 coffee spoon of butter
• 1 teaspoon of salt
• 2 glasses of hot water

1-Put olive oil and butter into a broad and shallow pan. When melt, add the onions, red capia peppers and green bell peppers and sauté them. Then, add Extra Extra Coarse Bulgur.

2- Add salt and boiled mushrooms. Leave bulgur for cooking for 15 minutes under low heat until bulgur almost absorbed water.

3-You may serve your bulgur pilaf after letting it rest for 20 minutes. Bon appetite.

4- You may boil the mushrooms for 5 minutes in lemon water after dividing mushrooms into four to protect their whiteness.