In my recent series, I’ve been looking around the world to see how people cook with tomatoes. As such a versatile ingredient, there certainly isn’t a shortage of tomato dishes to choose from. In fact, it seems that just about every culture has at least one creative way to enjoy tomatoes. For this submission though, I learned an easy and delicious Lebanese recipe for tomato bulgur.

Tomato Bulgur or Burghul aa Banadoura was shared with me by Karen from Lebanon. As Karen says, this dish is what a Lebanese mom would throw together when she’s out of ideas and wants something quick, easy, and budget-friendly. That’s a lot of boxes to check and Burghul aa Banadoura checks them all successfully. This dish only calls for minimal ingredients, but is still tasty enough to feed a crowd in just a matter of minutes.

You can channel your inner Lebanese mother and make your own Burghul aa Banadoura at home with just tomatoes, onion, tomato paste, chicken broth, spices, and bulgur. If you’re not familiar, bulgur is a type of whole grain that’s made from red winter wheat berries. There are  four different types of bulgur that are sorted based on texture, but the flavor is wonderfully nutty and a bit chewy. You may need to order bulgur or track some down at your local Middle Eastern grocery store.

Burghul aa Banadoura begins by sauteing some diced onions until brown, followed by sauteing some diced tomatoes. You’ll then stir in some tomato paste before adding in the bulgur. Simmer everything together with chicken broth and spices. In no time, you’ll be ready to enjoy a big bowl of Burghul aa Banadoura. You’re free to treat this Tomato Bulgur as a side dish, dinner, lunch, or whatever you like. However, you absolutely have to try it with the right toppings. Add a dollop of thick and creamy Labneh, some pickled Labneh, and then a side helping of some tart Lebanese pickles. 

When enjoyed all together, Burghul aa Banadoura is a simple celebration of tomatoes that still manages to pack a ton of flavor.