Burghul bi Banadoura
برغل ببندورة·(boor-ghool bee ba-na-doo-ra)
The American Dukkan: Pantry Suppers & Market Hacks
This is the ultimate first-generation survival meal, born of a bare fridge and a loaded pantry. Before quinoa was a trend, Lebanese mothers were turning coarse, parboiled wheat into something profound. It is a beautifully cheap, vegetarian powerhouse that smells like a summer evening in the mountains, relying entirely on the holy trinity of good olive oil, sweet tomatoes, and knowing exactly how to treat the grain.
Before you start
Do not soak the grain.
Traditionalists do not wash high-quality boxed bulgur. If you bought yours from a bulk bin and feel the need to clean it, give it one extremely fast rinse in a fine-mesh sieve and immediately shake it dry.
Hack the pale tomatoes.
If your tomatoes are slightly underripe, grate them on the large holes of a box grater instead of dicing them; the skins will stay in your hand, leaving you with a rich, natural tomato puree.
Ingredients
- coarse bulgur1 cup
- extra virgin olive oil1/4 cup
- tomato paste2 tbsp
- boiling water1 1/2 cup
- kosher salt1 tsp
- black pepper1/2 tsp
- Lebanese 7-Spice1/2 tsp
- yellow onion1 large
- ripe tomatoes1 1/2 lb
- green bell pepper1/2 med
Method
- 01
Build the aromatic base.
Heat the olive oil in a medium, heavy-bottomed pot or Dutch oven over medium heat, add the diced onions and green bell pepper, and sauté for 5 to 7 minutes until soft, translucent, and just beginning to caramelize.
- 02
Toast the grain.
Add the dry, coarse bulgur directly to the pot with the onions and oil, stirring continuously for 2 to 3 minutes so the grains are thoroughly coated and lightly toasted.
- 03
Caramelize the paste.
Clear a small hot spot in the center of the pot, drop in the tomato paste, and let it sizzle for 60 seconds to cook out the raw tinny flavor before stirring it through the bulgur.
- 04
Add the tomatoes and spices.
Pour in the fresh tomatoes, salt, black pepper, and 7-Spice, letting the mixture cook down for 3 to 4 minutes until the tomatoes begin to release their natural juices.
- 05
Simmer the pilaf.
Pour in the boiling water, stir once to combine, bring the pot to a rolling boil, then immediately drop the heat to the absolute lowest setting and cover tightly.
- 06
Let it cook undisturbed.
Leave the pot alone for 15 to 20 minutes, or until all the visible liquid has been absorbed by the grain.
- 07
Execute the steam rest.
Turn off the heat, but do not touch the lid; walk away for 10 minutes to allow the bulgur to absorb the trapped steam and fluff up into distinct, tender grains.
- 08
Fluff and serve.
Remove the lid, fluff gently with a fork, and serve warm or at room temperature with a massive dollop of cold Greek yogurt or labneh.
Notes
Sourcing the grain.
Look for grade #2 or #3 coarse bulgur at the market. If the bag says #1 or Fine, put it back—that is for tabbouleh and will turn into glue if you try to cook it like a pilaf.
The tomato reality.
If your supermarket tomatoes are out of season and hard, swap them for a 14.5 oz can of high-quality crushed or petite diced tomatoes, and reduce your added boiling water by 1/4 cup to balance the extra liquid.
From Cook Lebanese in America.