I have to let you in on a little secret for this one – it’s inspired from a cooking showing on SBS in Australia called Food Safari. What is quite unique about this show, is that each episode the host focuses on a different culture, showing real people from these cultures (who have emigrated here) throughout Australia cooking their popular or traditional dishes.

When I saw this dish on the Turkish episode, I instantly wanted to make it. It looked easy to make and delicious and, of course, could be turned vegan quite easily.

This is a little steer away from the original recipe and you can find the original here for those interested.

If you are interested in finding more about the series or interested in buying the DVDS (Season 1 and 2), in Australia, you can find it at JB Hifi or your ABC shops and overseas, madman.com.au have it in their catalogue here.

Looking for something to have it with? Try the chickpea cutlets – they work a treat!

Serves:

• 4-5 people

Ingredients:

• 1 tbs olive oil
• 2 onions, roughly chopped
• 1 tsp red pepper paste (hot chilli) – this can be found at mediterrannean stores
• 1 can diced tomatoes
• salt
• pepper
• 2 cups burghul
• 4 cups water
• 3 tsp garlic mince
• 1 tab “chicken style” vegetable stock
• drizzle good quality extra virgin olive oil for serving

Instructions:

1. Warm the oil in a pan and pour your onions, garlic, red pepper paste, tomatoes in. Season and cook until soft.
2. Empty the burghul in and stir through to infuse the flavour.
3. Pour the water in and add the stock, stirring to mix through.
4. Bring to the boil before placing on simmer.
5. Simmer until the water has evaporated.
6. Using a fork, fluff the burghul before serving with a drizzle of good quality extra virgin olive oil.