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.


  • 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.



  1. I really like your blog and I am nominating you for the New Blogger Award.


  1. […] main ingredient in our cuisine. It could be fine in kibbe and tabboule, or coarse when cooking it with tomato, vegetables or meat. The meal I am making today is called “Burgul Bi Dfeen” in Arabic, […]

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