Fluffy coarse bulgur cooked with butter-softened onion and tomato paste and studded with chickpeas. A classic Turkish side for yogurt, pickles and meat dishes.
Ingredients
Instructions
- 1
Finely chop the onion. Rinse the bulgur once and drain.
- 2
Heat the butter and sunflower oil in a pot over medium heat and cook the onion for 4-5 minutes until soft and lightly colored.
- 3
Add the tomato paste and cook for 1 minute, then add the bulgur and stir for 2 minutes.
- 4
Add the chickpeas, salt, pepper and hot water and stir. Once it boils, cover with the lid.
- 5
Cook over low heat for 15 minutes until the bulgur has absorbed the water.
- 6
Take off the heat, place a paper towel under the lid and let rest for 10 minutes. Fluff with a fork and serve.
Nutrition
Per serving
| Calories | 456 kcal |
|---|---|
| Protein | 14 g |
| Carbs | 73 g |
| Fat | 13 g |
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