Burgul Bi Bandoura

　　This hearty side dish is typical of everyday cooking in the Lebanese and Syrian mountains, where cracked wheat, or bulgur, is far more abundant and less expensive than rice, which is reserved for special-occasion dishes.

　　

Ingredients

Makes 6 servings

　　1/4 cup olive oil

　　1 medium onion, chopped

　　1 1/2 pounds very ripe tomatoes, peeled and chopped, juices reserved

　　1 cup coarse bulgur, soaked and drained

　　1 1/2 teaspoons ground allspice

　　1/4 teaspoon finely ground black pepper

　　1/2 cup boiling water

　　

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes. Add the tomatoes and their reserved juices, the bulgur, and the allspice, cinnamon, and pepper. Sauté until all of the bulgur grains are coated and the spices are fragrant, about 10 minutes. Add the boiling water, cover, and bring to a boil.

　　

Step 2

Reduce the heat to medium and simmer for 15 minutes. Then slide a heat diffuser under the pot, reduce the heat to low, and cook until all the water has been absorbed, 20 to 25 minutes. Serve warm.

　　Reprinted with permission from The Arab Table by May S. Bsisu, © 2005