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Tomato Bulgur, (Granular-Σπυρωτό)

Prep Time5 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Cypriot
Keyword: Food Recipes, Pleasures, Wheats & Grains
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