Chorbet Burghul (bulgur soup)

Instructions

1. Brown the meat pieces in the olive oil over high heat until golden on all sides.
2. Add the sliced onion and let it soften for 5 minutes.
3. Stir in the diced tomatoes and tomato paste and cook for 5 minutes.
4. Pour in the hot stock, season with spices and simmer covered for 40 minutes.
5. Add the fine bulgur and cook for 15 minutes over low heat, stirring from time to time.
6. Check the texture: the soup should be thick, add water if needed.
7. Sprinkle with chopped parsley and serve piping hot.