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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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INGREDIENTS OF THE BURGHUL IN TOMATO SAUCE RECIPE
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Bulgur, a major ingredient of the famous Lebanese cuisine
Bulgur, called "borghol" in Arabic, is widely used in the delicious and healthy Lebanese cuisine, either raw in salads like the famous Lebanese tabbouleh, cooked in everyday Lebanese dishes, or mixed with meat or pumpkin to prepare kibbeh.
It provides a way to add a certain flavorful texture or simply to serve as a filling ingredient in a dish, replacing rice or pasta.
It provides a way to add a certain flavorful texture or simply to serve as a filling ingredient in a dish, replacing rice or pasta.
Lebanese bulgur with tomato recipe
Cut onions, garlic and stir fry them in oil with black pepper until golden.
Add crushed tomato & paste with water & chili powder.
Simmer on medium heat for a few minutes.
Add crushed tomato & paste with water & chili powder.
Simmer on medium heat for a few minutes.
Add bulgur while sauce is boiling and cover. Reduce heat and cook for 5 minutes then turn off the heat and let the bulgur covered until done. Add olive oil and serve.
Bon Appétit!
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