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 drained
1 pound tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons granulated sugar
Salt and pepper to taste
1 teaspoon allspice
1 1/2 cups water
Fry onion in 2 tablespoons of oil until golden.
Add bulgur and
stir well.
Add tomatoes, tomato paste, sugar, salt, pepper, allspice and
water.
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.
Leave to rest, covered, for 10 minutes, or until grain
is plump and tender, then stir in remaining oil.
Makes 6 to 8 servings.
Variation: Fry 2 medium eggplants, cut into 1-inch cubes, in
shallow oil until lightly browned all over and soft inside.
Drain
on paper towels and fold gently into the bulgur.
