I don’t have much knowledge of Cypriot cuisine other than the fact that it embodies a Mediterranean cuisine. This dish is very simple but truly allows the produce to shine through – it is a bulgur wheat dish cooked with onion, tomato and garlic. Perfectly simple, vegetarian and delicious!
It can be eaten hot or cold and I paired it this week with a wonderful salad and grilled halloumi from Cyprus as well – it was very tasty and I will definitely be repeating it soon!
I really must thank Michelle Ordever from The Purple Pumpkin Blog for her recipe which I followed and it turned out perfect! The bulgur wheat was pillowy and the grains separate so definitely not overcooked or mushy – just yum yum yum!
The recipe below is based heavily Michelle’s but I made a couple of tweaks like omitting the noodles as I didn’t have any to hand and I also smashed the garlic instead of finely chopping it due to my IBS!
Ingredients
400g can chopped tomatoes
Hot water
1 Tbsp tomato puree
2 vegetable or chicken stock cubes
Olive oil
1 white onion, finely chopped
4-6 cloves garlic smashed.
200 g bulgur wheat
Salt
Method
In a large saucepan over medium heat add some olive oil. Once hot sauté the onion and garlic until the onion is translucent.
Meanwhile boil the kettle.
Add the bulgur wheat, tomato paste and stock cubes and a pinch of salt to the onion and garlic mixture and stir well.
Pour the tinned tomatoes into the saucepan and then fill the can with hot water. Add to mixture.
Bring to the boil, then lower the heat and simmer for 10 minutes with the lid on. Stir occasionally to prevent the bulgur from sticking the bottom of the pan
Switch the heat off, remove the lid and cover with a clean tea towel. Replace the lid and leave to steam. Once all the liquid is absorbed and the bulgur wheat is ‘al dente’, it’s ready!
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