Archive for June, 2008

Baked Bulgur

I got the idea from one of morrocan cookbooks i was leafing through  while ago at Borders. The description sounded quite appetizing – dry and redolent with olive oil.

50mins at 350 – cup of bulgur is enough for 2; a bit less than 1/4 cup of olive oil and and cup of water. there should be plenty of finely chopped onion in this one but i forgot the rato, and the first time i made this onion was way too crunchy, read undercooked – so i’d think one want to cook it a little bit before adding to the dish


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