Tomato bulgur

Ingredients for 4 servings:

• 250 g bulgur, medium-fine
• 1 small can of tomatoes, peeled
• 1 onion(s)
• 1 garlic clove(s)
• olive oil
• 2 tbsp vegetable broth
• 1 tbsp tomato paste
• 1 tbsp ajvar
• 1 tsp brown sugar
• ½ tsp Pul Biber
• ½ tsp cumin
• ½ bunch parsley
• Vegetable broth as needed
• some cocktail tomatoes
• Salt
• butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

perfect Mediterranean side dish

Finely dice the onion and garlic. Strain the peeled tomatoes and collect the juice in a measuring jug. Set the tomatoes aside for now. Top up the collected liquid with enough vegetable stock to make a total of about 400 ml. Lightly sauté the onions and garlic in a saucepan with a little olive oil. As soon as they become translucent, add the sugar, tomato paste, and ajvar and sauté briefly. Then deglaze with the tomato and vegetable stock mixture and add about half a teaspoon of salt. Stir in the bulgur. Bring to a boil briefly, then cover and simmer over very low heat for about 15 minutes until tender. Meanwhile, finely chop the canned tomatoes and cherry tomatoes and stir in about 3 minutes before the end of the cooking time. If the bulgur is still very firm when tested, add a little more vegetable stock and let simmer a little longer. Season to taste with cumin, pul biber, and chopped parsley. If you like, you can stir in a little butter for a nice creaminess. It goes wonderfully with roasted meat and salad!