Bulgur with Tomatoes

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.

Ingredients:

• 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

Preparation:

• 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.