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You may have noticed by now that Lebanese cuisine relies quite a bit on the use of Bulgur, or Burghol as we say it back home.
For those of you who are not familiar with this beautiful Lebanese pantry staple, burghol is cooked wheat that has been sun dried, and then ground to either coarse, or fine meal.
It is then widely used in the preparation of various Kebbeh's and pilafs like this one here.

The plan to make Tomato Bulgur Pilaf for today's recipe was already set weeks ago, without having a particular reason for my choice of the cooking day. But boy am I glad it was set to be cooked this sunday evening! I was repeatedly thanking my past self like a crazy person. Even Mini H was looking at me weird as I as mumbling away in the kitchen, he must have thought I'd lost my mind!
Let me explain.

You see poor mini H. has been sporting a middle ear infection for two weeks now. Which translates into : "no mama you can't have a second for yourself, not even to eat or scratch you head. Me me me me me!". Which also means there is very little time for me too cook up something, anything that takes longer than 10 minutes to be ready.
Which brings us to my excitement about this pilaf. Speedy cooking burghol in all its glory. Blink once, blink twice, et voil ! Dinner is served.
And a very very tasty dinner that is, celebrating the union of burghol, and one of my absolute favorite summer treats, fruity tomatoes.

Tomato Bulgur Pilaf
Serves 2
- 1 cup coarse bulgur
- 1 large tomato diced
- 1 small onion minced
- 3 cloves of garlic minced
- 1 teaspoon tomato paste
- 1 tablespoon olive oil
Heat the olive oil in a pot. Gently fry the onion until soft and translucent. Add the garlic and fry for a minute then add the tomato and tomato paste. Continue cooking for two more minute. Add the bulgur and stir until well coated with the sauce and add a cup of water. Season with salt and cover. Continue cooking until all the water is absorbed.
Serve with a fresh lemony salad.

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