Bulgur with tomato - Burghul bel banandura
Bulgur holds a high place in the Lebanese kitchen and is irreplaceable in many classic preparations like Kibbeh, tabboule... This is a really old dish cooked by Lebanese especially during lent. It's very easy to prepare, and its basic ingredients gives the dish an earthy delicious taste. We usually serve it with plain yogurt.
Ingredients (serves 4):
1 ½ cup coarse bulgur (cracked wheat)
4 tomatoes, peeled and diced
2 onions, chopped
½ tsp cinnamon
1 tsp allspice
1 tbsp olive oil
2 garlic cloves, chopped
1 ½ cup water
salt and pepper
Soak the bulgur in water to cover 10 mn then press gently to remove excess water.
In a pot, heat one tbsp of olive oil and fry the onions and garlic. Add the tomatoes and season with salt, pepper, cinnamon and allspice. Cook on low heat for about 5 mn to get the consistency of a tomato sauce. Add the bulgur, and add the water. Cook on low heat until water evaporates. Serve hot.
Boulgour à la tomate
Ingrédients (4 personnes): Ingredients (serves 4):
1 ½ cup coarse bulgur (cracked wheat)
4 tomatoes, peeled and diced
2 onions, chopped
½ tsp cinnamon
1 tsp allspice
1 tbsp olive oil
2 garlic cloves, chopped
1 ½ cup water
salt and pepper
Soak the bulgur in water to cover 10 mn then press gently to remove excess water.
In a pot, heat one tbsp of olive oil and fry the onions and garlic. Add the tomatoes and season with salt, pepper, cinnamon and allspice. Cook on low heat for about 5 mn to get the consistency of a tomato sauce. Add the bulgur, and add the water. Cook on low heat until water evaporates. Serve hot.
Boulgour à la tomate
180 g de boulgour gros
4 belles tomates mûres, pelées et coupées en dés
2 oignons, hachés
½ càc de cannelle
1 càc de quatre-épices
1 càs d'huile d'olive
2 gousses d'ail, hachées
350 ml d'eau
sel et poivre
Faites tremper le boulgour dans de l'eau à hauteur pendant 10 mn, puis pressez pour enlever l'exces d'eau. Dans une casserole, faites revenir l'oignon et l'ail dans une càs d'uile d'olive puis ajouter les tomates et assaisonner avec du sel, du poivre, de la cannelle et de quatre-épices. Laissez cuire à feu doux environ 5 mn afin d’obtenir une sorte de sauce tomate. Ajoutez le boulgour et ajoutez l'eau. Laissez cuire à sur feux doux jusqu'à évaporation complète et servez bien chaud.
Is the bulgur cooked before adding it or no?
ReplyDeleteNo it's not, because it will cook with the tomato-water sauce.
ReplyDeleteCherine is in the right sense because that's the correct way to prepare it, I can see she's not only a perfect cooker but also she's beautiful, look at her photo.m10m
ReplyDelete