Students from humble economic backgrounds who attended public rural schools in the 70s are probably most familiar with this recipe. According to my sources, school cooks often served this dish with bulgur instead of rice because schools received large donations of bulgur from the relief agency USAID.
This is a variation of our locrio (rice mixed with meat and vegetables) in which bulgur is used instead of rice. Because bulgur and rice cook differently the end result is a more “soupy” dish, closer to the texture and consistency of a risotto. This is one of those examples of a humble dish that tastes way better than what is expected of it, as is often the case with “poor man’s” dishes.
Have you ever tried it? If not, you must absolutely do. You will love it too.
- 3 cups of bulgur
- 1½ lb of longaniza (spicy pork sausage), cut into slices
- 2 tablespoons of olive oil
- 1 cup of tomato sauce
- 1 bell pepper, cut into small pieces
- 1 small red onion, diced
- 1 cup of diced tomatoes
- A pinch of oregano
- 2 garlic cloves, crushed
- 1 bunch of coriander, finely chopped
- Soak the bulgur in abundant water for at least 2 hours prior to starting cooking.
- Drain the water, squeezing the bulgur to get rid of as much liquid as possible. Reserve bulgur.
- In a pot heat the oil over medium heat.
- Brown the sausage.
- Lower the heat and add the peppers, onion garlic, and tomatoes. Cook and stir until onions become transparent.
- Add the tomato sauce and oregano and mix well.
- Add the bulgur and coriander and mix well.
- Cover and simmer over low heat for 5 minutes.
- Serve hot.