Palestinian-Style Bulgur with Tomatoes

Grate the tomatoes from the flesh side while holding the skin in your hand, allowing the pulp and juice to collect while the skin remains intact for discarding.

Rinse the bulgur thoroughly with water, gently moving the grains with your fingers to remove any dust or impurities without rubbing or breaking them. Soak the rinsed grains in clean water for 10 minutes, until slightly plumped and tender on the outside but still firm, then drain well.

Sauté the onion in the olive oil over medium heat, stirring until softened and distinctly golden without burning.

Sauté the zucchini, assorted bell peppers, and hot green pepper with the onion over medium heat until the edges soften and develop browned spots.

Stir the tomato paste into the grated tomatoes and vegetables over medium heat until fully incorporated and evenly distributed with no lumps.

Cook the tomato and vegetable mixture over medium heat for 5 minutes, stirring occasionally, until thickened and well combined. Cooking time: 5 minutes.

Add the water, salt, and black pepper to the pot over medium heat, stirring until the seasonings dissolve and are evenly distributed throughout the mixture.

Add the soaked bulgur to the mixture over medium heat and stir gently until the grains are evenly distributed and coated with the liquid.

Cook the shalabato over medium heat for 15 minutes, stirring continuously and scraping the bottom of the pot, until the bulgur is tender and has absorbed most of the liquid.

Add the freshly squeezed lemon juice at the end of cooking over medium heat, stirring gently to distribute its refreshing flavor throughout the shalabato.