Description Edit

Ingredients Edit

Directions Edit

  1. Place the prunes in a bowl, cover with hot water and set aside to soak.
  2. Heat the oil together with about 2 tablespoons of water in a large saucepan, add the leeks, mix well and cook over a low/medium heat for 5 minutes, stirring.
  3. Add the bulgur, paprika and boiling water, mix well, bring to the boil then reduce the heat, cover and simmer for 10 minutes.
  4. Drain the prunes, add them to the bulgur and season with salt. Mix well and continue to cook for a further 5–10 minutes until the bulgur is tender, adding a little more water if necessary to prevent it drying out. Serve hot.
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