For centuries, and especially during WW2, bulgur (or burghul in Arabic) has been a main ingredient in Lebanese cuisine. It is made out of whole wheat and has a lot of vitamins it is very nutritious.
In Lebanon you can find many kinds of bulgur (e.g., fine grain, rough, white and dark). The recipe I made today is also suitable for people fasting during Lent. It is a very old recipe popular in the villages mainly.
- 1 onion finely chopped
- 2 red tomatoes peeled and cut into small dices
- one cup of rough white bulgur
- 1 tbsp of tomato paste
- salt, pepper, and a dash of black spicy pepper
- 2 tbsp of olive oil
- In a pot heat the olive oil, fry the onion
- When the onion start to take color, add the tomatoes and let it cook slowly on a low fire
- Add the bulgur over the onion and mix all the ingredients well
- Put the tomatoe paste, the salt and the spices
- Cover with 2 cups of water, let it boil, then cover the pot and let it simmer on low fire untill all the grains absorb the water
- Serve it with salad and vegetables.
ET VOILA.. C’EST TOUT.