Armenian Tomato-y Bulgur Salad
1/2 cup olive oil (120 ml)
2 cloves garlic
2 cups canned chopped tomatoes (480 ml)
1 teaspoon sugar (5 ml)
salt and pepper to taste
1/2 cup chopped fresh (not dried please) parsley (120 ml)
1/3 cup fresh lemon juice (80 ml)
1 cup medium grain bulgur (240 ml)
Optional: maybe 10 Greek olives, 2 scallions (spring onions), 1 chopped tomato
Heat olive oil. Brown and discard one clove of chopped garlic. Chop onions finely and crush one clove of garlic and cook these in the oil until onions are slightly pink and transparent. Add tomatoes, salt, pepper and vegan sugar. Simmer for 20 minutes. Turn off heat and add bulgur.
Blend mixture well. Cover and let set for 20 minutes (no peeking). Add lemon juice and chopped parsley and mix well.
Top with additional chopped parsley and serve or wait and serve it later, cold.
Optional bit: you can also top with chopped scallions, chopped olives and chopped tomato.
This is good warm or cold but I like it better the next day - cold.