Rice and grains
ChefHana Musa Naama
Bulgur with Tomatoes
A traditional Lebanese classic: bulgur with tomatoes. Easy and quick to make, yet very flavorful. Best served with yogurt and warm flatbread.
Ingredients
Start here, then move straight into the method.
- 3 small cups coarse bulgur
- 2 dry onions, chopped
- 5 tomatoes, peeled and chopped
- 1 sweet red pepper
- 1 sweet green pepper
- 1 teaspoon hot pepper paste
- vegetable oil and olive oil
- salt
- a small pinch of black pepper
- 1 tablespoon tomato paste (concentrate)
Method
Follow the cooking sequence without leaving the page.
- Wash the bulgur and leave it in a sieve to dry. Fry the onion until it lightens in color, then add the green and red peppers, then the tomatoes, tomato paste and hot pepper paste...
- Sprinkle salt and black pepper and let the mixture absorb the different flavors and for the tomatoes to soften a little, then add the bulgur...
- Leave the ingredients over medium heat until the liquid dries up, then reduce the heat so the bulgur plumps up and cooks over low heat.
- There is absolutely no need to add any water at all, because the tomato juices are enough and give the bulgur a delicious flavor.
Recipe tags
Rice and grainsInternationalVegetarianNut freeEgg free
Notes and serving ideas
- Eggplant Moussaka
