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Burghul with Tomatoes

Serves 4

  • 2 cups burghul
  • 2 big onions chopped
  • 3/4 cup olive oil
  • 1 kg ripe tomatoes chopped or 2 big tins of crushed tomatoes
  • 1/4 tsp mixed spices
  • 1 red pepper diced
  • 1 chillli or pinch of chilli powder (optional)
  • Salt & pepper

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Heat the oil in a deep pan, add the onions and fry for a few minutes till lightly browned. Add the red peppers, stir, then add tomatoes, chilli, salt and pepper. When it starts boiling, lower the heat to the minimum, cover and simmer for 1/2 hour. Stir once. (if it gets too dry before the end of cooking add 1/4 cup of water and continue cooking). Take off the heat and leave covered to stand for 10 minutes or more. Fluff with a fork and serve hot or cold with salad.
 


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