Although it is an old dish cooked by country people during Lent, nevertheless, the combination of basic ingredients gives this dish an unexpected earthy delicious taste. It is very easy to prepare and quite sustaining.
Serves 2 as a main course
- 3 tbsp olive oil
- 2-3 medium onions thinly sliced
- 1 tin 400 g / 14 oz Italian chopped tomatoes
- 500 ml / 17 fl water or vegetable stock
- 150 g / 5 oz coarse bulgar wheat (see glossary)
- Salt & freshly milled black pepper
- Heat up the oil in a medium saucepan, tip in the sliced onions and fry until they turn golden.
- Next, stir in the chopped tomatoes, and cook for 2 minutes, then add the water or vegetable stock.
- Bring the mixture to the boil, then cover, reduce the heat if necessary and let it simmer for half an hour, by which time the sauce should have reached the right consistency. Season and taste.
- Tip in the bulgar wheat, give the whole mixture a good stir, then let it simmer for roughly 10 minutes or until the bulgar wheat has absorbed the sauce but still moist. Switch off the heat and let it stand covered for 5 minutes.
- Serve hot on its own or with any green lemony salad.