Zucchini with Bulgur Wheat and Tomatoes

Step 1

Sauté the onions in 2-3 tablespoons of regular cooking olive oil or vegetable oil until golden on medium high heat

Step 2

In a separate pot, add the fresh tomatoes with a spoon of tomato concentrate and about a cup of boiled water

Step 3

Add the 7 spice and black pepper to the tomatoes along with approximately half a tablespoon of salt, bring to the boil then reduce the heat to medium

Step 4

Add the chopped Zucchini to the onions once golden and cook for another 5-10 minutes so that they are half done, then add them to the tomato sauce

Step 5

Add the bulgur wheat to the pot and enough boiling water to just about cover. Simmer on low heat for about 20-30 minutes, making sure you adjust the salt levels five minutes before the end

Step 6

Serve with fresh bread, and an optional side plate of herbs and radishes.