Tomato bulgur eetch

Fine bulgur absorbs a tomato-and-onion base before parsley and lemon are folded through. Serve as a side or shared appetizer.

This recipe has not been kitchen-tested.

Prep: 30 min · Cook: 10 min · Serves: 4

Ingredients

• 200 g — fine bulgur
• 150 g — onion
• 30 ml — olive oil
• 40 g — tomato paste
• 200 g — tomatoes
• 300 ml — water
• 25 g — parsley, washed
• 30 ml — lemon juice
• 4 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Soften chopped onion in oil for 7 minutes. Stir in tomato paste and chopped tomatoes for 3 minutes. Add water and salt, bring to a boil, stir in fine bulgur, cover and remove from heat for 20 minutes.
3. Fluff with a fork, then fold in chopped parsley and lemon juice. Let cool 15 minutes before serving; adjust seasoning after tasting.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.