Shared by Naomi Hazan
Shared by Naomi Hazan
'Laundry Day' Bulgur With Fried Onions
Yield: 6 servingsTime: 45min
'Laundry Day' Bulgur With Fried Onions
Yield: 6 servingsTime: 45minFamily Journey
Aleppo, SyriaHolon, Israel
Brooklyn, NY
In Syria, where Naomi Hazan’s grandparents were born, this simple dish was served on laundry day, when women were too busy to prepare a more elaborate meal. Her grandmother Rashel continued to make the dish in Israel for her 40 grandchildren.
This recipe was shared by Naomi Hazan. Read more about her family in "How a Syrian ‘Laundry Day’ Menu Made Its Way to Brooklyn" and try his/her/their recipe for baklawa.
Ingredients
- ¼ cup neutral oil like grapeseed, sunflower or canola
- ¼ cup thin vermicelli noodles
- 2 cups bulgur wheat
- ½ teaspoon salt
- water to cover (~2 ¼ cups)
- 1 - 15 oz. can chickpeas, drained and rinsed
For the fried onions:
- 4 medium onions, sliced
- ½ cup neutral oil like grapeseed, sunflower or canola
- Pinch of salt
Preparation
Step 1
In a medium pot, heat the oil over medium heat. Add the noodles and sauté, stirring constantly, until lightly browned, about 2 minutes.
Step 2
Add the bulgur and salt and cover with water by ½ an inch. Cook covered over medium-low heat for 20-25 minutes until bulgur is tender. Remove from heat and let stand for 10 minutes covered.
Step 3
Meanwhile, add the onions and oil to a cold medium sized pan and sauté over high heat for 20 minutes until the onions are softened and golden brown. For a more charred onion, let the onions continue to cook for about 5 minutes, stirring occasionally, until they are dark and start to get crispy.
Step 4
Top the bulgur with the fried onions and chickpeas and serve at room temperature with cucumber mint yogurt and salad.
