We will need 2 and a half cups of coarse bulgur, to which 5 cups of warm water are added, along with 2 tablespoons of tomato paste (tomato paste), 1 medium onion, 1 tablespoon of pepper paste, 1 tablespoon of salt, 1 teaspoon of black pepper, 2 ripe tomatoes, sweet peppers (green and red), and a little olive oil to fry the onion.
Start by finely chopping the onion and sweet peppers, and the tomatoes should be chopped using a food processor.
Sham Al-Aseel explains to “Al-Hal Net” that the onion should be fried by adding a quarter cup of olive oil to the cooking pot (pan), along with salt and pepper. Afterward, add the sweet peppers to the onion, and once the vegetables soften, add the tomatoes. Let the ingredients cook for 10 minutes to allow them to combine.
Sham Al-Aseel adds, “Next, we add the tomato paste and pepper paste. Then, we add the cups of water and the bulgur, which should be washed without soaking, while ensuring the cooking heat is high.”
He further explains, “Once the water reduces slightly, we lower the heat so the bulgur cooks properly and absorbs all the water. The recipe will be ready at that point.”