Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, bulgur cooked with tomato - burghul bi banadoura. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Great recipe for Bulgur cooked with tomato - burghul bi banadoura. This easy-to-do and tasty Lebanese dish is made of bulgur, tomatoes and onions. You can serve plain yogurt next to it.
Bulgur cooked with tomato - burghul bi banadoura is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Bulgur cooked with tomato - burghul bi banadoura is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have bulgur cooked with tomato - burghul bi banadoura using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Bulgur cooked with tomato - burghul bi banadoura:
- Take 3 cups coarse ground bulgur, washed and drained
- Make ready 2 tomatoes, peeled and chopped
- Make ready 4 tablespoons tomato paste dissolved in 1 cup water
- Take 3 large onions, chopped
- Make ready 9 tablespoons olive oil
- Get 1 teaspoon salt
- Prepare 1/4 teaspoon black pepper
- Get 1/4 teaspoon white pepper
Continue reading Fry onion in oil. Add bulghur wheat and fry well. Tomato bulgur pilaf which is known in Arabic as "burghul a banadoura" can be served as a main dish or as a side dish. It is a very popular dish in Lebanon and in Turkey because of it's simplicity and for the fact that it costs very little to make!
Steps to make Bulgur cooked with tomato - burghul bi banadoura:
- In a pan, heat 4 tablespoons of olive oil and fry the onions until they turn golden. Mix in the bulgur and stir for a few minutes.
- Add in the tomatoes, dissolved tomato paste, black pepper, white pepper, salt and 3 cups of water.
- Let it simmer for 20 min over low heat with the lid on until the bulgur is well cooked. Add more water if necessary.
- Remove from heat and allow it to rest for 10 min.
- Add in the remaining 5 tablespoons of oil and mix well.
- Serve hot with plain yogurt next to it.
Brown onions, meat and pine nuts in samneh or other shortening. Add water as necessary to keep from burning. Remove a cup of this sauce. Cook over medium flame until burghul has softened. Add the bulgur to the pot and stir-fry with the onions; add the spices, including salt and pepper.
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