Levantine cuisine · Soups & Stews

Shorbat Burghul

Hearty bulgur soup with golden fried onions, tomatoes and dried mint.

Ingredients · for 4 servings

• 200 g bulgur (fine)
• 2 onions
• 3 cloves garlic
• 3 tomatoes
• 2 tbsp tomato paste
• 1 tbsp dried mint
• 1 tsp cumin
• 1.5 l vegetable stock
• 1 lemon
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the onions into thin strips, finely chop the garlic and peel, seed and dice the tomatoes.
2. Heat 3 tbsp olive oil in a pot and fry the onions over medium heat for 10–12 min. until deep golden brown and sweet – this gives the soup its color.
3. Add garlic, tomato paste and cumin and fry for 1–2 min., then stir in the diced tomatoes and cook down for 5 min. until they collapse.
4. Pour in the hot stock, bring to a boil and stir in the bulgur.
5. Simmer uncovered over low heat for 12–15 min., stirring occasionally, until the bulgur is soft and the soup is noticeably thick.
6. Rub the dried mint between your fingers, stir in with the juice of half a lemon and the remaining olive oil, season to taste and serve hot.