An easy summer dish to serve with laban (yogurt), burghol aa’ banadoura could be thought of as our local risotto! It’s very simple to prepare, needing just a few ingredients that are always on hand. Still, the secret of a good burghol aa’ banadoura is a flavor that must be a bit spicy and a consistency that must not be too hard or too runny, but rather made up of moist and tender flakes of bulgur.
- 1 medium yellow onion
- 1 green bell pepper
- 1 fresh red or green chile pepper
- 1/4 cup (60 ml) olive oil
- 2 1/2 cups (400g) coarse-grind white bulgur (or whole bulgur)
- 2 1/4 pounds (1kg) tomatoes
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2 garlic cloves, peeled
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1 tablespoon (16 g) tomato paste (optional)
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1/4 teaspoon ground white pepper
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Salt
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Yogurt, for serving
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Kamal Mouzawak
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- Finely chop the onion, bell pepper, and chile pepper.
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Heat the oil in a large skillet over medium heat and sauté the vegetables for 5 minutes. Meanwhile, wash the bulgur and let it soak in the water.
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Peel the tomatoes if desired (blanch them in boiling water for a minute to loosen the skins), and blend with the garlic in a blender or food processor until puréed.
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Add to the onion, bring to a boil, and let it boil for 5 minutes. If the tomato sauce is not red enough, add the tomato paste.
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Drain the bulgur and add it to the tomato sauce.
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Add the white pepper and season to taste with salt, bring to a boil, and then lower the heat and cook until the bulgur is tender and has absorbed all the liquid.
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Serve warm, with yogurt on the side.
