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According to Wikipedia bulgur is is a cereal food made from the groats of several different wheat species, most often from durum wheat. Burghul is a kind of dried cracked wheat. It is most common in European, Middle Eastern, and Indian cuisine. Compared to unenriched white rice bulgur has more fiber and protein, a lower glycemic index and higher levels of most vitamins and minerals. I use it in a raw status (soaked in water) to make one of my favorite salads (tabbouleh) and in this recipe it was the first time I cooked it. Paired with veggies and scented with herbs it turned out a delicious dish.
2 cups bulgur +4 cups water
250 gr. tomato puree
1 onion, finely chopped
2 garlic cloves, minced
1 small fennel bulb, finely chopped
1 small green pepper, finely chopped
herbs of choice, finely chopped (parsley, fennel, basil)
4 Tbsp olive oil
salt and pepper
Pour water in a pot with the veggies and when it starts boiling add bulgur. Cook on medium heat. Add tomato puree. When water is absorbed, pour olive oil and season with salt and pepper. Sprinkle with herbs. Serve and enjoy!