Pinina’s Shubata

Burghul with Vegetables

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 200 g coarse burghul
  • 120 mls olive oil
  • 1 onion


  • 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