Bulgur with Tomatoes and Peppers (Burghol aa’ Banadoura)

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. Finely chop the onion, bell pepper, and chile pepper.

2. 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.

3. 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.

4. 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.

5. Drain the bulgur and add it to the tomato sauce.

6. 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.

7. Serve warm, with yogurt on the side.