AI-generated image
Shulbato
Shulbato: Palestinian coarse bulgur cooked with aubergine, courgette, peppers and tomato
Shulbato is a summer pot from the villages of the West Bank and Galilee, made when the garden overflows: coarse bulgur cooked with aubergine, courgette, peppers, tomato and plenty of onion until the wheat is fluffy and stained red. It is eaten warm or cool on hot days with a bowl of yoghurt or a cucumber salad, and it is also a fasting dish for Christian families. Common mistake: using fine bulgur, which turns mushy; it needs the coarse grade. Chef's tip: let the vegetables catch and brown a little before adding the wheat; that slight char is the flavour of the dish.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat ¼ cup olive oil in a wide, heavy pot over a medium-high heat and fry 1 aubergine for 8 minutes, until browned on several sides. Lift out.
8 minStep 2: Add 2 onions and 1 red or green pepper to the pot and cook for 6 minutes until soft and catching at the edges, then add 2 courgettes and 3 cloves garlic for 3 minutes more.
9 minStep 3: Stir in 2 tbsp tomato purée, ½ tsp ground allspice, 1 ½ tsp salt and ½ tsp black pepper for 1 minute, then add 3 ripe tomatoes and cook for 3 minutes until saucy.
4 minStep 4: Return the aubergine, add 9 oz coarse bulgur and 2 ¼ cups hot water, stir once and bring to the boil.
3 minStep 5: Cover, turn the heat to low and cook for 15 minutes, until the bulgur has absorbed the liquid and is tender with a slight bite.
15 minStep 6: Take off the heat, lay a tea towel under the lid and rest for 10 minutes, then fluff with a fork.
10 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 18 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shulbato take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of courgettes?
- Cucumber, same weight (raw dishes only).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.
Paneer biryani
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Plain cooked rice
Two reliable ways to cook plain rice. Method 1 lets the rice soak up all its water, for soft, fluffy rice to serve with curry and dal. Method 2 boils it in plenty of water and drains it, giving separate grains for fried rice, pilau and salads. Soaking first helps the grains cook evenly.
