Pilaf of Firik

Firik Pilavi

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Pilaf made with firik is a speciality of Gaziantep. Firik is obtained by setting fire to fields of unripe wheat and collecting the roasted grain. This pilaf is prepared with a mixture of two-thirds firik and one third bulgur so it is not hard. Diced or minced meat may be added.


  • 100 g/ oz firik
  • 50 g/2


Heat half the butter in a pan, add the onions and fry gently until golden. Add the stock.

Pick over the firik and bulgur. When the stock begins to boil, add the grains, cover the pan and cook for 5 minutes on high heat, 15-20 minutes on medium heat, thereafter on low heat until the firik and bulgur absorb all the liquid and holes form on the surface.

Heat the remaining butter in