Bulgur Rice with Olive Oil

Chop the onions small. Wash and drain the bulgur with plenty of water. Grate the red tomatoes. Clean the insides of the peppers and chop finely. Chop the dried apricots and green tomatoes into dice. After soaking the dried tomatoes in hot water for half an hour, cut them into dice. Combine the chopped ingredients in a bowl.

Heat the oil in a pan and fry the onion until golden brown. Add the pepper paste, bulgur and grated tomatoes and fry for 5 more minutes. Add the stuffing, hot water and salt. Bring to a boil and cook on low heat until the water is absorbed.

Take it off the stove and let it rest for 10 minutes without opening the lid of the pot. Serve hot.

2 cups bulgur wheat
2.5 cups of hot water
2 medium sized onions Half a tea glass (70 ml) of extra virgin olive oil
2 medium sized tomatoes
1 medium sized green tomato
4 dried apricots
3 slices of sun-dried tomatoes Half a yellow bell pepper
1 green pepper
1 tablespoon of pepper paste Salt

Bulgur Rice with Olive Oil