Ingredients
- 1/2 cup olive oil
- 2 large onions finely diced
- 4 cloves garlic minced
- 1 28 ounce can diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Aleppo pepper or 1/8 teaspoon cayenne pepper and 1 teaspoon paprika
- 1 cup water
- 2 cups bulgur uncooked
- 1 lemon juiced
- 1 bunch green onions sliced
- 1 bunch Italian parsley chopped
- 1/4 cup fresh mint chopped
- Extra virgin olive oil for drizzling
Instructions
- In a large pot over medium high heat, warm the olive oil.
- Once the pot is warm, add the diced onions.
- Stir/cook until the onion begins to soften, about 8 minutes.
- Add the garlic and cook for about one minute longer.
- Add the chopped tomatoes, tomato paste, salt, pepper and Aleppo pepper (or cayenne/paprika).
- Cover the pot and cook for 10 minutes.
- Remove the cover, and add the water and bulgur, making sure to stir everything well.
- Return the cover, and cook on low heat for 10 more minutes.
- Now you are done!
- Remove the pot from the heat, remove the lid, and give everything a nice stir.
- Mix in the lemon juice, green onions, parsley and mint.
- Taste to adjust the salt and pepper seasonings.
- Enjoy this dish warm, or allow to cool to room temperature, it is up to you!
- Garnish with extra parsley and green onion!
- Store leftovers in the fridge for up to one week.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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