How to make
Peel and finely chop the onion and garlic. Fry, until they have softened in the heated sunflower oil.
Meanwhile, peel and grind the tomatoes. Add them to the onion and simmer for 10-12 minutes.
Add bulgur to them and after 2-3 minutes of stirring add water (vegetable broth), the ratio should be 1:2 - 1 part bulgur : 2 parts liquid.
Note that this applies to medium-sized bulgur, but there are both smaller and larger varieties. Observe the cooking requirements specified on the package.
Once half of the liquid is absorbed, season with parsley and mint, add more salt and black pepper. Cumin is optional, but it adds a nice oriental taste to the bulgur.
Remove it from the heat and cover it with a lid. Leave it to absorb the remaining liquid - about 15 minutes. Serve it as a separate light dish or as a side dish to the main course.
The Lean Bulgur with Tomatoes is ready.
