Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Shulbata

Name: Shulbata (Bulgur Pilaf with Chickpeas)
Yield: Serves 4 to 6
Cuisine: Syrian
Ingredients: plain whole-milk yogurt; Salt and freshly ground black pepper, to taste; 2 red bell peppers, chopped; 1 teaspoon store-bought or homemade Baharat Spice Mix; 1 teaspoon dried mint; 3 cups (720 milliliters) boiling stock or water; 1 green chile pepper, such as serrano, chopped; 2 garlic cloves, chopped; 1½ cups (375 grams) Cooked Chickpeas for Salads and Stews; 1½ cups (210 grams) coarse bulgur, rinsed; 2 medium onions, chopped; 3 tomatoes, grated on the large holes of a box grater; ¼ cup (60 milliliters) olive oil; 3 tablespoons tomato paste

Bulgur Pilaf with Chickpeas

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

There are many variations of this hearty Arab dish. This vegetarian version is borrowed from the Druze kitchen, and is particularly good served with yogurt.

Ingredients

¼ cup (60 milliliters) olive oil
2 medium onions, chopped

Africa
Asia
Israel
Egypt
Syria
Side dish
Mediterranean
Vegan

Method

Heat the oil in a large saucepan over medium heat. When the oil is hot, add the onion and bell peppers and sauté until golden, about 5 minutes. Add the garlic, chile pepper, grated tomatoes, tomato paste, mint, baharat, salt, and pepper, and mix well. Add the chickpeas and bulgur and mix well.
Pour in the stock or water, stir, and bring to a boil. Cover, reduce