bulgur pilaf with tomatoes

Bulgur Pilaf with Tomatoes (Burghul bi Banadoura)

1 large onion, chopped
5 tablespoons vegetable or extra-virgin olive oil
3 cups coarse-ground bulgur, washed in cold
    water and drained
1 pound tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons granulated sugar
Salt and pepper to taste
1 teaspoon allspice
1 1/2 cups water

Fry onion in 2 tablespoons of oil until golden. Add bulgur and stir well.

Add tomatoes, tomato paste, sugar, salt, pepper, allspice and water. Stir and cook, covered, over very low heat for 15 minutes, adding a little water if too dry, or letting it evaporate uncovered if too wet. Leave to rest, covered, for 10 minutes, or until grain is plump and tender, then stir in remaining oil.

Makes 6 to 8 servings.

Variation: Fry 2 medium eggplants, cut into 1-inch cubes, in shallow oil until lightly browned all over and soft inside. Drain on paper towels and fold gently into the bulgur.

Did you enjoy this ethnic food recipe? Share your comments and opinions by posting a comment below. Your comment will help other users to learn more about this ethnic food recipe.


We use a third-party service called Disqus to enable our visitors to post comments to our website. Due to the amount of comments, we do not moderate or review posted comments on our website.

Discover 7thSpace