Tomato Bulgur Pilaf (Bourghol 3a Banadoura)

Ingredients

• 3.6 litres (15 cups)coarse bulgur
• 480 ml (2 cups)water
• 227 g (1/2 lb)minced beef
• 1 largeonion, diced
• 1tomato, peeled and chopped
• 30 ml (2 tbsp)tomato purée
• 45 ml (3 tbsp)olive oil
• 5 ml (1 tsp)seven-spice mix
• 5 ml (1 tsp)cumin
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)black pepper

Instructions

1. 1

   Brown the onion

   Heat the olive oil in a large pot and sauté the diced onion until golden brown.

2. 2

   Cook the beef

   Add the minced beef and spices, then cook until the meat has browned.

3. 3

   Soften the tomato

   Stir in the chopped tomato and cook for a few minutes, mixing it with the meat until softened.

4. 4

   Add the bulgur

   Wash and drain the bulgur. Add it to the pot with the water and tomato purée, then bring to the boil over a medium heat.

5. 5

   Simmer and rest

   Once the mixture bubbles, turn the heat to low, cover and cook for 15–20 minutes, or until all the liquid has been absorbed. Take the pot off the heat and leave it covered for a few minutes before serving.

6. 6

   Serve the pilaf

   Serve with olives, radishes, pickles and pita bread on the side. Omit the meat for a vegetarian version.

What is tomato bulgur pilaf?

Bourghol 3a Banadoura is a Levantine-style dish whose name describes bulgur cooked with tomato. This version combines the grain with minced beef, onion, tomato and a gently warming spice mix.

Cooking everything in one pot lets the bulgur take on the savoury tomato and beef flavours. The listed quantity of bulgur is 15 cups, which is unusually large for four servings; check it against the original recipe before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2440 calories, 88g protein, 491g carbs, 28g fat.

Most of the carbohydrates come from the bulgur, while the olive oil and minced beef contribute much of the fat; the beef also provides protein. The nutrition estimate follows the unusual listed amount of 15 cups of dry bulgur, so verify that quantity before relying on the per-serving figures; olives and pickles can also add salt to the meal.

Choosing and preparing the bulgur

Coarse bulgur: use the coarse grain specified, as finer bulgur cooks more quickly and can become soft in this method.

Rinsing: wash and drain the bulgur before adding it. Drain it well so the stated water quantity is not inadvertently increased.

Building the flavour

Golden onion: sauté the diced onion until it is well coloured to create a savoury base for the meat and grain.

Spices: the seven-spice mix and cumin season the beef, while black pepper adds a little more warmth. Stir them in with the beef as directed so they mingle with the cooking juices.

Getting the texture right

Tomato stage: cook the chopped tomato until softened before adding the bulgur, so it blends into the meat rather than remaining in firm pieces.

Absorption: keep the pot covered over low heat for 15–20 minutes. The pilaf is ready when the liquid has been absorbed; if the bulgur is still firm, check the recipe quantity and follow the original method rather than adding unlisted ingredients.

Resting and serving

Covered rest: leave the pot off the heat and covered for a few minutes after cooking. This gives the grains time to settle before serving.

Fresh, sharp sides: olives, radishes and pickles are suggested accompaniments, with pita bread alongside. Their salty or crisp flavours contrast with the soft, savoury pilaf.

Making a vegetarian version

Meat-free option: the recipe says the beef can be omitted. The remaining bulgur, tomato, onion and spices still make a tomato-based pilaf, though it will no longer have the beef's flavour.

Recipe notes & tips

• Check whether 15 cups of bulgur is the intended quantity before you begin.
• Drain the washed bulgur thoroughly so it does not bring excess water into the pot.
• Let the onion turn golden before adding the beef for a deeper savoury base.
• Keep the pot covered while the bulgur simmers so the liquid can be absorbed.
• Rest the pilaf, still covered, for a few minutes before serving.

Variations

• Vegetarian: omit the minced beef as the recipe suggests.
• Extra sides: serve with olives, radishes and pickles for a sharper contrast.
• Pita accompaniment: add pita bread on the side as suggested in the method.
• Spice balance: adjust the seven-spice mix or cumin to suit your preference, keeping in mind that this changes the specified seasoning.

Common mistakes to avoid

• Unverified bulgur quantity: 15 cups is unusually large for four servings, so check the amount before cooking.
• Wet bulgur: drain it well after washing so the pot does not receive extra water.
• Pale onion: allow it to turn golden before proceeding, as the method specifies.
• Uncovered simmer: keep the lid on over low heat so the liquid can be absorbed.
• Skipping the rest: leave the cooked pilaf covered off the heat for a few minutes before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot; add a small splash of water if the bulgur seems dry.

Frequently asked questions