Bulgur Pilaf

Rinse the bulgur in cold water and drain well. Peel and finely chop the onion, remove the seeds from the sweet pepper and cut it into small cubes.

Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and sauté for 4–5 minutes, until soft and golden.

Add the sweet pepper and cook for another 3–4 minutes, until slightly softened. Stir in the tomato paste and cook for 1–2 minutes, until its raw smell disappears.

Add the rinsed bulgur and sauté, stirring, for 2–3 minutes, so the grains are coated with the oil and tomato base.

Pour in the hot water, add salt and black pepper. Bring to a boil, cover with a lid and cook over low heat for 15–20 minutes, until the bulgur has absorbed the liquid and become tender.

Remove the saucepan from the heat and let the bulgur rest, covered, for 10 minutes. Then gently fluff it with a fork and serve hot.