bulgur pilaf with tomatoes
Bulgur Pilaf with Tomatoes (Burghul bi Banadoura) 1 large onion, chopped 5 tablespoons vegetable or extra-virgin olive oil 3 cups coarse-ground bulgur, washed in cold water and dra...
Ingredients
- 1large onion, chopped
- 5tablespoonvegetable or extra-virgin olive oil
- 3cupcoarse-ground bulgur, washed in cold
- 1poundtomatoes, peeled and chopped
- 2teaspoontomato paste
- 2teaspoongranulated sugar
- 1teaspoonallspice
- 11/2 cups water
Directions
- 1
Bulgur Pilaf with Tomatoes (Burghul bi Banadoura) 1 large onion, chopped 5 tablespoons vegetable or extra-virgin olive oil 3 cups coarse-gro
- 2
Add bulgur and stir well
- 3
Add tomatoes, tomato paste, sugar, salt, pepper, allspice and water
- 4
Stir and cook, covered, over very low heat for 15 minutes, adding a little water if too dry, or letting it evaporate uncovered if too wet
- 5
Leave to rest, covered, for 10 minutes, or until grain is plump and tender, then stir in remaining oil
- 6
Makes 6 to 8 servings
- 7
Variation: Fry 2 medium eggplants, cut into 1-inch cubes, in shallow oil until lightly browned all over and soft inside
- 8
Drain on paper towels and fold gently into the bulgur.