1 large onion, chopped
5 tablespoons vegetable or extra-virgin olive oil
3 cups coarse-ground bulgur, washed in cold
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 cups water
Fry onion in 2 tablespoons of oil until golden. Add bulgur and stir well.
Add tomatoes, tomato paste, sugar, salt, pepper, allspice and water. Stir and cook, covered, over very low heat for 15 minutes, adding a little 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 medium 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.