Prepare good bulgur kebab style This is the bulgur wheat you get at a proper kebab shop, the one that sits in your plate full of flavour. You sauté the vegetables in butter first, then coat the bulgur in that base before adding stock. About 25 minutes covered on the stove. The trick: use chicken stock instead of water, it makes all the difference.
1 First, pour the broth into a saucepan, and bring to a boil.
2 Cut the bell pepper into small squares and do the same with the onion.
3 In a saucepan melt the butter, and sauté the peppers and onion in it (do not burn them)
4 Then, add the tomato sauce and the hot and sweet peppers.
5 Stir everything just long enough to let the tomato sauce melt a bit.
6 Then pour the bulgur, and mix everything well, to coat the bulgur.
7 Then pour the boiled broth.
8 Salt and stir everything. Reduce the heat to minimum and let cook covered.
9 As soon as you notice that there is no more water left, turn off the heat and let rest for a few moments.
Sweat covered for 10 minutes your diced onions and peppers slowly in butter with a touch of olive oil, salt and add a hint of harissa and a little ras el hanout then your tomato sauce, then add your cold broth and count 15 minutes of cooking after boiling, then add the bulgur in a stream then cook for 10 minutes, cover and let it rest for 10 minutes.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.