Berghol Bi Banadoura

This recipe is dear to my heart. I got it from my mother in law. The main ingredient is Bulgur. It’s a vegetarian and very healthy dish. Bulgur is always available in lebanese pantries, and is our go to recipe when we have a basket of beautiful ripe tomatoes. 

Bulgur is a processed wheat product traditional in the Middle East. It is made from whole grains that have been steamed, hulled, dried, crushed and sorted by size. It is available in various textures; the finest the grade, the less cooking required. Bulgur can be stored for several months without spoiling. It is relatively easy to prepare by cooking or soaking (like in the tabbouleh), with different grades appropriate for different uses.

It has many spelling options: Burgul. Bulgur. Bulghur.

Berghol Bi Banadoura / Bulgur in Tomato Broth

Adapted from Nanette’s recipes.
serves 6

Ingredients
 2 cups coarse grain bulgur (“type #3” in stores in the USA and Canada)
1 big onion, finely chopped
1 garlic clove, crushed
1,5 kg tomatoes, peeled and finely diced (3 pounds 5 oz)
1 tablespoon tomato paste
2 cups water
Ground cumin
Salt
Olive Oil
Plain Greek yogurt

Directions 
Scale, peel and chop the ingredients as needed.
You will need a medium bowl and one big saucepan.
In a medium bowl, dissolve the tomato paste in two cups of warm water. Set aside.
Roast the bulgur in the saucepan, over medium heat. Be careful, it can burn very easily, so keep mixing and stirring the bulgur, until it changes color and becomes a little darker. Once the bulgur is roasted, add the chopped onions and garlic and stir well. When the onions start to soften and lose their juices, add the diced tomatoes and the tomato paste and water mixture. Season with one teaspoon of cumin and two teaspoons of salt. Stir well and bring to a boiling stage. Turn down the heat to very low, cover and let it cook, stirring from time to time, until the bulgur is fully cooked and the onions lost their “crunch”… It will take some time… but your patience will be rewarded! :)
Rectify seasoning to taste.
Remove the saucepan from the stove. Add two tablespoons of olive oil. Mix well.
Transfer to a serving dish.
You may eat this dish hot, at room temperature, or even cold.
You may serve this dish with plain Greek yogurt on the side.

Party / Cocktail Appetizer: You can present it in individual servings, with a dollop of firm greek yogurt or even Labneh and a cherry tomato.