Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 200 gMedium bulgur
- 150 gOnion, finely diced
- 3 tbspOlive oil
- 1 tbspTomato paste
- 300 gCanned crushed tomatoes
- 250 mlWater
- ½ tspFine salt
- ½ tspGround cumin
- 2 tbspLemon juice
- 30 gParsley, chopped
- 40 gScallions, thinly sliced
Make it
- Heat the oil in a covered saucepan and cook the onion over medium heat for 6 minutes. Add the tomato paste and cumin and stir for 1 minute.
- Add the crushed tomatoes, water and salt. Simmer for 5 minutes, then stir in the bulgur. Bring back to a simmer, cover and cook on low for 5 minutes.
- Turn off the heat and leave covered for 15 minutes, until the grains are tender and the liquid is absorbed. If the particular bulgur remains firm, add a spoonful of hot water and cook briefly rather than serving it crunchy.
- Spread in a serving bowl to cool slightly. Fold in the lemon juice, parsley and scallions and serve warm or at room temperature.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.