Pinina’s Shubata

Name: Pinina’s Shubata
Cuisine: Israel
Ingredients: 1 teaspoon cinnamon; 1 teaspoon salt & ½ teaspoon black pepper sliced radishes to garnish; 200 g coarse burghul; 120 mls olive oil; 1 red & 1 green pepper, finely diced; 1 onion, peeled & chopped finely; 1-2 chillies, seeds removed & finely chopped; 2 large tomatoes, finely diced; 1 teaspoon baharat; 1 tablespoon tomato paste

Burghul with Vegetables

Preparation info

Difficulty
Easy

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

200 g coarse burghul
120 mls olive oil
1 onion

Asia
Israel
Mediterranean
Vegan
Spicy

Method

place the chopped onion in a large saucepan with olive oil & cook on a low heat until soft & turning brown, about 10 minutes, stirring occasionally
prepare the other vegetables while the onion is cooking &, once the onion is soft, add the peppers & chillies to the pan & cook for a further 10 mins, then add the diced tomatoes & mix well