Burghul Bi Banadoura – Bulgur wheat in tomato sauce

Burghul is ground wheat that has been parboiled and dried beforehand. It comes in finer and larger grains and is either white or brown (whole wheat).

The finer grains are used for tabboulé and kebbé (see recipes) whereas in this recipe a brown bulgur with coarse grains is used.

The fine bulgur does not need cooking. It needs only to be soaked in water until the grains are tender.

The coarse bulgur needs also to be soaked in water (around 15 mn) before cooking

NB: when soaked, the bulgur almost doubles in volume.

This recipe is a vegetarian dish par excellence. I have done it my own by adding some vegetables; to make it healthier!

In Lebanon it is used as a main dish and eaten with, on the side, yoghurt and some raw vegetables such as radishes, rocket leaves, spring onions….

Of course, It is also A perfect side dish.

Ingredients

• 1 cup of dry coarse brown or white bulgur
• 1 onion, finely diced
• 3 gloves of garlic, finely chopped
• 1 branch of celery, finely chopped
• 1 leek, finely chopped
• 1 red bell pepper, finely diced
• 1/2 red chili (optional), chopped
• 400g of tinned tomatoes or fresh tomatoes
• 1/2 tsp of turmeric (healthy supplement)
• 2 or 3 tbsp of olive oil + 1 tbsp for drizzling
• Salt and pepper, to taste

Method