For many years I had my fav little Turkish grocery around the corner as my go to place for fresh herbs, Arab ingredients, couscous and bulgur in all sorts of variaties. And the friendly face of mr. Ali. Only to learn the other day that he originally comes from the region where they grow bulgur. It is a grain that I use in Lebanese salads and in the kibbeh de batata, recipes you can also find on the website. In this dish with red peppers I use it as a pasta or rice. A real treat. Also when it has cooled off. Or the next day. In our home a hit from the first time it appeared on our table.
200 gram 200 of the larger bulgur (not the fine one)
3 3 red peppers
2 large 2 onions
500 mililiter 500 broth
1 large can 1 tomato puree
gram olive oil
salt and pepper
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