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Peel and finely chop the onion.
Melt the butter in a small pot and add the chopped onion, cook gently until soft.
Add the mince or chopped up leftover roast meat and cook until the meat has browned.
Thinly slice the capsicum and add it to the pot.
Peel and chop the tomato and add or add the tomato paste and stir.
Add the bulgur and turn the heat down to low, put the lid on and leave for two minutes.
Add 1.5 cups of boiling water, salt and pepper and stir.
Put the lid on and cook on a low heat until all of the water has evaporated.
Remove from the heat and place a clean tea towel or paper towels on top of the pot and put the lid on.
Leave to rest for 5—10 mins before serving.
Serve with plain thick yogurt.
Instead of meat you can use chicken,mushrooms or extra tomatoes and no meat for a side dish.
Bulgur is called Burghul in Australia. It is boiled cracked wheat and can be cooked using the same method as rice pilav. This is why it is also called Pilav.
You must use the coarse grain bulgur for pilav not the fine grain.