Tomatoes give this pilaf a wonderful fresh flavor. It can be eaten hot as a side dish or cold as a mezze. If it is to be eaten cold, you might like to use a mild-tasting olive oil.
Recipe information
Yield
serves 6-8
Ingredients
Preparation
Step 1
Fry the onion in 2 tablespoons of the oil till golden. Add the bulgur and stir well.
Step 2
Add the 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 the grain is plump and tender, then stir in the remaining oil.
Variation
Step 3
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.
