Title: Gurgur (Tomato Bulghur)
Categories: Jewish Kurdistan Israel Grain
Yield: 4 Servings

3	tb	Corn oil
1	md	(1/2 cup) onion, chopped
1	c	Fresh tomatoes, chopped fine, OR
2	tb	Tomato paste
4	c	Water
1/4	ts	Salt, or to taste
2	c	Medium-sized bulghur

Bulghur is a staple in Kurdistan, perhaps even more than rice. Here is a standard way of preparing a seasoned bulghur that is, in effect, a rice substitute & can be served w/meat or dairy dishes.

1. Heat oil in a pan, add onion, & stir-fry over moderate heat for 2 mins, or until translucent. Add tomato/tomato paste, water, & salt & bring to a boil. 2. Add bulghur, cover pan, & simmer over low heat for 20 mins. Stir now & then during this time. Serve warm, especially w/chicken or meat dishes. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

previous

next