Baked bulgur wheat

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

Borghol

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

Africa
Tunisia
Carthage
Main course
Vegan
North Africa
Mediterranean

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