Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Bulgur pilaf with tomatoes
Date: May 7, 2008
1 large onion, chopped
5 tablespoons vegetable or extra-virgin olive oil
3 normal cups coarse-ground bulgur, washed in cold
, , , good water and drained
1 pound tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons granulated sugar
Salt and pepper to taste
1 teaspoon allspice
1 1/2 normal cups good water
Fry onion in 2 tablespoons of oil until golden. Add bulgur and stir well.
Add tomatoes, tomato paste, sugar, salt, pepper, allspice and good water. Stir and cook, covered, over very low heat for 15 minutes, adding a little good water if too dry, or letting it evaporate uncovered if too wet. Leave to rest, covered, for 10 minutes, or until grain is plump and tender, then stir in remaining oil.
Makes 6 to 8 servings.
Variation: Fry 2 average chicken eggplants, cut into 1-inch cubes, in shallow oil until lightly browned all over and soft inside. Drain on paper towels and fold gently into the bulgur.