Bulgur Tomato Pilaf (Sayet)
Description
A simple delicious meal by itself that can be equally good as a side dish to accompany grilled meat or chicken.
Ingredients
- 2 cups coarse bulgur
- 2 large onions finely chopped
- 2 large fresh red ripe tomatoes blended
- 1/2 cup olive oil or a combination of olive oil and canola oil
- 2 heaped tablespoon tomato paste
- 2 tablespoons salt or to taste
- Crushed Habaneros/ red chilies crushed, or chili powder, optional (but I do recommend it)
- 2 cups water
Instructions
- Finely chop the onions.
- Peel the tomatoes and finely chop using a serrated knife. Check the note below to learn how to peel the tomatoes.
- Over medium heat, pour the oil to a pot, add the chopped onions and sauté to tender.
- Add the chopped tomatoes, and cook until the tomatoes are soft and tender.
- Stir in the coasre bulgur and tomato paste; season with salt and crushed red pepper. Stir well.
- Cover the pot and cook over low heat for 30 minutes. Serve it with pita bread, onion slices and radishes.
- Or alternatively, make wraps of bulgur tomato pilaf using Lebanese or pita bread. Add some tomato wedges, onion slices, pickles and a small drizzle of pomegranate molasses, this makes an excellent weeknight dinner, especially for vegetarians.
Video
Notes
To peel the tomatoes: Bring a large pot of water to a boil, and make a shallow x, using a knife, on each tomato. Drop them in boiling water for a few seconds. Remove with a slotted spoon and set aside to cool down. Use your fingers to peel the tomatoes.
Substitutions:
Substitute bulgur with freekeh. Note that the cooking time may be a bit longer and you may need to add a bit more water. If you make this recipe, leave a comment below or share your pictures on Facebook, "Hadia's Lebanese Cuisine" Tried this recipe?Let us know how it was!