While the classic Cypriot bulgur would have vermicelli pasta (fides), and probably some chunks of tomatoes, this particular recipe will only contain tomato paste.
Furthermore, the ratio of water to humidity in combination with the cooking & resting time gives a granular bulgur.
Tomato Bulgur
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Find out more of my Bulgur and Wheat recipes.
Tomato Bulgur, (Granular-Σπυρωτό)
Servings: 6 People
Ingredients
- 250g Bulgur
- 1 small Yellow Onion , finely diced
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 2 tablespoons tomato paste
- 700ml Vegetable broth , Bouillon diluted in water
- ½ teaspoon Sea Salt
- ¼ freshly ground Black Pepper
Instructions
- In a medium non-stick pot add the oil on medium heat and allow to heat-up for 1 minute. Add the onions and sauté until soft and translucent, about 4 minutes.
- Then add the tomato paste and stir well for a minute. Add the bulgur and keep on sautéing for a minute or so and until the bulgur is well tossed with the oil. Then add the broth and turn up the heat.
- Season with the salt and pepper, give it a good stir and bring to a boil. Cover with the lid and reduce the heat to the lowest possible, simmering for 17 minutes for the bulgur to absorb all the broth.
- Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 17 minutes.
- Fluff the bulgur with a fork and serve
