Levantine cuisine · Dough, Pasta & Rice

Burghul bi Banadoura

Coarse bulgur that soaks up tomato sauce and pepper paste, swelling loosely with caramelized onions.

Ingredients · for 4 servings

• 250 g bulgur
• 2 onions
• 4 tomatoes
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 1 tsp cumin
• 5 tbsp olive oil
• 500 ml vegetable broth
• Salt, pepper

Instructions

1. Cut the onions into fine half rings, peel, deseed and dice the tomatoes, rinse the bulgur briefly under cold water and let it drain.
2. Heat olive oil in a wide pot and fry the onions over medium heat for 10 min. until soft and caramelized golden brown at the edges.
3. Add tomato paste, pepper paste and cumin and toast for 2 min. until the paste darkens and smells sweet.
4. Stir in the diced tomatoes and simmer uncovered for 6–8 min. until a thick sauce forms and the oil separates at the edge.
5. Fold in the bulgur, pour in the hot broth, season with salt and pepper and cook covered over the lowest heat for 12 min. until the liquid is absorbed.
6. Remove the pot from the heat, let it rest for 10 min., fluff with a fork and serve warm with yogurt or salad.