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Author Notes: This dish is one of my favourite discoveries of the Beirut trip. A number of people told us that we had to have Armenian food while we were there. Armenians have lived in Lebanon for centuries and many now live in the Bourj Hammoud neighbourhood of Beirut.
I did not know what to expect at all as we headed out to Seza, except that the food will be spicier than Lebanese food. It was truly a wonderful meal, the service was delightfully friendly and of course the highlight of the evening was discovering new dishes like Basterma (cured meat), Kibbeh (raw meat), Boerek Maison (cheese pies), Manti (dumplings in yoghurt) and Itch (Bulgur Salad).
Adapted from The Gutsy Gourmet —heinstirred
- 1/4 cup extra virgin olive oil
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 tablespoon hot pepper sauce
- 410 grams tin chopped tomatoes
- 1 cup Bulgur Wheat
- 1 teaspoon salt
- 1/4 cup lemon juice (optional, if tomatoes aren't very sweet then don’t use)
- 1 bunch parsley, finely chopped
- 3 medium sized spring onions/scallions chopped
- more chopped parsley for serving
- Sauté the chopped onion in olive oil on a low heat until it is translucent and soft.
- Add the cumin, tomato paste and pepper sauce and stir well.
- Add the tinned tomatoes and salt, stir and bring to a simmer for about 3 minutes while stirring
- Check the tomato sauce and add the lemon juice if needed.
- Remove from heat and stir in the bulgur and mix well.
- Cover the pan and let it stand for 30 minutes for the bulgur to cook in the sauce.
- You can add ¼ cup boiling water if the mixture seems too dry.
- Remove the lid and stir in the chopped parsley and spring onions.
- Serve warm or cold garnished with some more chopped parsley.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe