Bulgur pilaf with tomatoes PDF Print E-mail

Bulgur Pilaf with Tomatoes (Burghul bi Banadoura)

1 large onion, chopped
5 tablespoons vegetable or extra-virgin olive oil
3 cups coarse-ground bulgur, washed in cold
    water and drained
1 pound tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons granulated sugar
Salt and pepper to taste
1 teaspoon allspice
1 1/2 cups water

Fry onion in 2 tablespoons of oil until golden. Add bulgur and stir well.

Add tomatoes, tomato paste, sugar, salt, pepper, allspice and water. Stir and cook, covered, over very low heat for 15 minutes, adding a little water if too dry, or letting it evaporate uncovered if too wet. Leave to rest, covered, for 10 minutes, or until grain is plump and tender, then stir in remaining oil.

Makes 6 to 8 servings.

Variation: Fry 2 medium eggplants, cut into 1-inch cubes, in shallow oil until lightly browned all over and soft inside. Drain on paper towels and fold gently into the bulgur.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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