Ingredients
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2 cups (uncooked) Coarse Bulgur (Wheat Groats)
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1 cup Cooked Chickpeasmust be soft, you may used canned chickpeas
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2 big or 3 small Onion
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5 Garlic Clove
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1 half a cup Dark Raisins
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Spices
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Kosher Salt
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tea spoon Ground Cumin
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Garnish
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1 cup, minced cut Parsley
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2 tablespoons, roasted Pine NutsYou may use sliced almonds instead
Directions
I don’t know if this recipe has an official name, but since the first time I threw this together it has become a staple at home and friends keep asking for the recipe. It is tasty, simple, and since many people haven’t discovered bulgur, it’s often a pleasant surprise.
The bulgur is easily prepared, layered with a delicious combination of onions, garlic, and raisins, then topped with pine nuts and parsley.
Steps
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1
Done
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Bulgur PreparationIn a medium heated saucepan, add two tablespoons of canola oil. Bring to a boil, then lower the flame. Cook on a low flame for 10 minutes. Turn off the flame and let sit for at least 15 minutes. |
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2
Done
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TIME TO PREPARE THE TOPPINGSlice onions into thin long slices or rings. When the onions start to golden, add the sliced garlic cloves and raisins. Stir lightly for a few minutes until the onions caramelize and the raisins start to resemble grapes. |
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3
Done
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Assembling the platePour the bulgur on a tray, a bowl, or a big plate. Make a big dimple in the center. |
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4
Done
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TOPPINGRoast the pine nuts/sliced almonds in a small frying pan or skillet over low flame. Spread the pine nuts/almonds over the dish (or create a mountain in the middle). Garnish with minced parsley. Serve hot. Good job! |
