in Middle East

Bulgur in tomato

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Ingredients for 2 servings:

  • 100 g bulgur, coarse
  • 120 g chickpeas, pre-cooked from the can
  • 500 ml water
  • 200 g tomato(s), pureed
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 small onion(s)
  • 3 tbsp olive oil
  • ½ tsp paprika powder, hot

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

vegan Arabic dish

Peel and dice the onion, and fry it in olive oil until golden brown. Add the bulgur wheat, water, and salt and simmer for about 20 minutes. Only a little water should remain. Add the chickpeas, tomato paste, paprika, and passata and simmer for about 10 minutes. This dish tastes best served with olives, some bread, and a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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