(from The New Book of Middle Eastern Cooking, Roden 2000)
Serves 6-8. Time: 45 mins.
Ingredients:
1 large onion
5 T veg oil or EVOO
3 C coarse-ground bulgur
1lb tomatoes
2T tomato paste
2 t sugar
salt and pepper
1 t allspice
1.5 C water
Directions:
- Prep work: chop the onion, wash bulgur in cold water and drain, peel and chop tomatoes.
- Fry onions in 2T oil until golden. Add bulgur and stir well.
- Add tomatoes, tomato paste, sugar, salt, pepper, allspice, and water. Cover and cook, stirring, over very low heat 15 mins. Add some water if too dry.
- Leave to rest, covered, for 10 mins until grain is plump and tender. Then stir in remaining oil.
