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Burghul with Tomatoes
2 cups burghul (Crushed wheat)
2 big onions chopped
3/4 cup olive oil
1 kg ripe tomatoes chopped or 2 big tins of
1/4 tsp mixed spices
1 red pepper diced
1 chilly or pinch of chilli powder (optional)
Salt & pepper
Heat the oil in a deep pan; add the onions and fry
for a few minutes till lightly browned.
Add the red peppers, stir, and then add tomatoes,
chilli, salt and pepper.
When it starts boiling, lower the heat to the
minimum, cover and simmer for 1/2 hour. Stir once. (If
it gets too dry before the end of cooking add 1/4 cup
of water and continue cooking).
Take off the heat and leave covered to stand
for 10 minutes or more.
Fluff with a fork and serve hot or cold with salad.