Bulgur with pumpkin
4 servings
40 minutes
Bulgur with pumpkin is a soulful dish of Armenian cuisine, filled with the warmth of home traditions. Bulgur soaked in the sweetness of pumpkin and the aroma of tomatoes creates a harmony of flavors, where the delicate texture of the grain perfectly complements the softness of the vegetables. The addition of garlic and turmeric gives the dish a slight spiciness and an Eastern note. This recipe reflects the simplicity and sophistication of Armenian cuisine, where every detail matters. It can be served as a standalone dish or as a side to meat, perfectly complementing the meal. Its richness and heartiness make it an ideal choice for a cozy home dinner.
1
We cut the pumpkin and onion into cubes, and chop the garlic coarsely.
- Pumpkin: 400 g
- Onion: 1 piece
- Garlic: 3 cloves
2
Pour water over the bulgur, the volume of which should exceed the bulgur's volume by one and a half to two times. Cover and cook on medium heat for 10-15 minutes. Don't forget to add salt.
- Bulgur: 1 glass
- Salt: to taste
3
Fry the garlic in vegetable oil for 3–4 minutes.
- Garlic: 3 cloves
- Vegetable oil: to taste
4
Add pumpkin and onion, and simmer everything together until half-cooked.
- Pumpkin: 400 g
- Onion: 1 piece
5
Meanwhile, we peel the tomatoes. It will be easier if you score them with a cross and pour boiling water over them.
6
We cut the tomatoes into cubes.
7
And add the pumpkin and onion, simmering everything together for about 5 minutes.
- Tomatoes: 2 pieces
8
We add boiled bulgur and spices.
- Bulgur: 1 glass
- Turmeric: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
9
Mix everything and cook together for another 10-15 minutes.
