Dolly Darrous, IOCC’s Syria Team
Serves 4
2 C coarse bulgur
3 medium tomatoes, diced
2 medium onions, diced
3 Tb olive oil
2 Tb tomato paste
1 C water
1/2 Tb salt
1/4 tsp black pepper
Heat a tablespoon of olive oil in a saucepan over the stove. Add the diced onions and cook on medium-high until golden. Add diced tomatoes, while stirring. Add bulgur, tomato paste, and water with stirring, then season with salt and black pepper to taste. Cover and cook on low heat for 15 minutes. Pour the bulgur into a suitable serving dish and garnish with roasted onion or parsley.
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