Bulgur and red pepper

0 from 0 votes
Recipe by Damaris Beems Course: MainCuisine: Arabic, Turkish
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

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.

IngrediENts

  • 200 gram of the larger bulgur (not the fine one)

  • 3 red peppers

  • 2 large onions

  • 500 mililiter broth

  • 1 large can tomato puree

  • gram olive oil

  • salt and pepper

preparation

  • Cut the onions in small pieces. Cut the red peppers in chunks. Fry them in the olive oil until they look nice soft and sweet. Add the bulgur and the hot broth. Stir in the tomato puree. Let it all simmer 20 minutes until the burgul is done. Stir now and again.

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