(Pretend there is a accent mark over the first O.)
This is basically tabouli without all the parsley. I ate it warm four days in a row with sautéed fresh eggs from The Girls and naan bread. It was a "happy mouth" moment.
Here's the original recipe:
1/2 C chopped red onion
3 TBL Olive oil
1 C coarse bulgur
1 tsp dried Aleppo chile flakes or 1/2 tsp other pepper
1 large ripe tomato, grated
1 tsp sugar
2 C water or chicken or veggie broth
1 C crumbled feta (5 oz)
Cook onions in the oil until soft (2 Qt pot). Add bulgur and chile flakes and stir to coat. Grate tomato on large holes of grater (skin will be left behind). Add tomato, sugar and liquid and bring to boil. Simmer, covered, until bulgur is tender and creamy (~20 min).
Stir in 2/3 C feta and season with salt. Top with remaining feta.
Marilyn's Notes:
I used a whole Spanish onion and home-made chicken broth. That trick with grating the tomato is brilliant...you're left with a flat blossom of tomato peel that looks like a blood-red lotus flower. This is also the first time EVER I have used the full amount of chile pepper flakes called for in a recipe. Loved the bite from the Penzey Aleppo chile (that I found in my spice drawer for who knows what reason). Once the 20 minutes is up, I leave the lid on for another few hours and it seems to absorb even more and fluff up the bulgur. I didn't add the feta until ready to eat. I add half a chunk to the hondros that I'm rewarming, then sprinkle more on top.
I also added diced cucumber, tomatoes and a bit of parsley because they were calling out to me. It's a nice change from cold tabouli and feels like a full meal with the added eggs and bread.
PS: I was bummed to find that our brand new Publix stopped carrying ALL of the Mediterranean food items typically stocked in the ethnic aisle. Gone. All of them. The olives, tahini paste, olive oils, bulgur, etc. I used to buy 16 oz bag of coarse bulgur for $1.99. This time I had to buy Bob's Red Mill Golden Bulgur for $7.98 (28 oz) at Ingles.
Gourmet, April 2000
https://recipeswap.org/fun/wp-content/uploads/swap-photos/hondros.jpg
This is basically tabouli without all the parsley. I ate it warm four days in a row with sautéed fresh eggs from The Girls and naan bread. It was a "happy mouth" moment.
Here's the original recipe:
1/2 C chopped red onion
3 TBL Olive oil
1 C coarse bulgur
1 tsp dried Aleppo chile flakes or 1/2 tsp other pepper
1 large ripe tomato, grated
1 tsp sugar
2 C water or chicken or veggie broth
1 C crumbled feta (5 oz)
Cook onions in the oil until soft (2 Qt pot). Add bulgur and chile flakes and stir to coat. Grate tomato on large holes of grater (skin will be left behind). Add tomato, sugar and liquid and bring to boil. Simmer, covered, until bulgur is tender and creamy (~20 min).
Stir in 2/3 C feta and season with salt. Top with remaining feta.
Marilyn's Notes:
I used a whole Spanish onion and home-made chicken broth. That trick with grating the tomato is brilliant...you're left with a flat blossom of tomato peel that looks like a blood-red lotus flower. This is also the first time EVER I have used the full amount of chile pepper flakes called for in a recipe. Loved the bite from the Penzey Aleppo chile (that I found in my spice drawer for who knows what reason). Once the 20 minutes is up, I leave the lid on for another few hours and it seems to absorb even more and fluff up the bulgur. I didn't add the feta until ready to eat. I add half a chunk to the hondros that I'm rewarming, then sprinkle more on top.
I also added diced cucumber, tomatoes and a bit of parsley because they were calling out to me. It's a nice change from cold tabouli and feels like a full meal with the added eggs and bread.
PS: I was bummed to find that our brand new Publix stopped carrying ALL of the Mediterranean food items typically stocked in the ethnic aisle. Gone. All of them. The olives, tahini paste, olive oils, bulgur, etc. I used to buy 16 oz bag of coarse bulgur for $1.99. This time I had to buy Bob's Red Mill Golden Bulgur for $7.98 (28 oz) at Ingles.
Gourmet, April 2000
https://recipeswap.org/fun/wp-content/uploads/swap-photos/hondros.jpg
