Name: Baked bulgur wheat
Yield: Serves 6
Cuisine: Tunisian
Ingredients: 500 g (1 lb 2 oz) bulgur wheat; 125 g (4½ oz) cooked peas; salt and ground black pepper, to taste; 4–5 tbsp olive oil; 1 heaped tbsp tabel; 2–3 onions, peeled and finely chopped; 5–6 large garlic cloves, peeled and crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This is a legacy from the Ottomans as bulgur wheat is not indigenous to North Africa. The dry, slightly crunchy consistency infused with olive oil and spices is so much better than that of boiled bulgur wheat, which often ends up soggy. For extra freshness, toss in some diced tomatoes with the peas.

Ingredients

500 g (1 lb 2 oz) bulgur wheat
2–3

Method

Preheat the oven to 190°C/375°F/Gas mark 5. Put the bulgur wheat, onion, garlic, tabel and salt and pepper into an ovenproof dish with a lid. Stir in enough olive oil to coat the grains of bulgur wheat, then pour in sufficient water to cover. Cover and