Ingredients

Serve 3

Preparation Time: 20 minutes

• 3 tbsp olive oil
• 1 medium onion, finely chopped

• ½ cup vermicelli
• 2 medium tomatoes, peeled and finely chopped
• 3 cup water, boiled
• 1 chicken or vegetable stock cube
• salt to taste
• 2 cups bulghur

Preparation:

Add the oil into a medium sized saucepan and fry the onion until golden brown, add the vermicelli and continue to cook for a further 2 minutes.

Add the tomatoes and continue cooking for 5 minutes.

Add the water, chicken or vegetable stock cube, salt and mix well.

Add the bulghur and stir.

On low heat, without putting the lid on, occasionally stir slightly until all the water has been absorbed.

Turn off the stove and cover the saucepan with a clean kitchen or paper towel under the lid.

Allow the bulghur to rest for a further 15 minutes before serving.

Serve hot with chicken or meat dishes, onions, black olives or yoghurt.