Sunday, December 06, 2015

Tomato Bulgur


One of my favorite fast food restaurants served different varieties of chicken, and side dishes. I always got the crispy chicken fingers, and for sides always a tomato bulgur salad and really good noodles. And a chilli aioli, too. Oh I loved that place. It's sadly no more, and I never did figure out exactly how they made their tomato bulgur salad. It was served cold, and a little bit like this one but with added raw red onion, tomatoes, red pepper and coriander.

This isn't that, exactly, but it's a really good base. We ate this with lamb meatballs - köfte - and a yummy pistachio feta dip that I will soon tell you about.

Tomato Bulgur
serves 3-4

1 tbsp olive oil
1/2 yellow onion, very finely minced
2 tbsp tomato paste
1 tbsp butter
250 ml bulgur wheat
500 ml water
salt, black pepper

Heat the oil in a large frying pan (that you have a lid for). Fry the onion on medium heat for two minutes - it should soften but not brown. Add the tomato paste and stir well, fry for a few more minutes. Be careful, you don't want this to burn. Add the butter and when it's melted, the bulgur. Pour in the water and bring to a boil. Season with salt and pepper. Cover with a lid, lower the heat and simmer for about 20 minutes.

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