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BBQ & Mains
Burghul a' Banadura
Traditionally, this dish was cooked in a terracotta pot over an open flame. It can, of course, still be cooked that way – but a non-stick pot also works.
Ingredients
- 1 cup coarse white burghul, rinsed
- 500g ripe tomatoes, diced
- 1 onion, diced
- 1 tbs chopped parsley
- 1 tsp Yalla Yalla
- 1 tsp Yallateef
- 1 tsp Matboukha
- 1 tsp tomato paste
- 1 pinch dried mint
- 1 pinch mixed spice
- 1 pinch crushed black pepper
- 1 pinch Aleppo pepper
- 1 pinch smoked paprika
- 1 tsp sea salt
- 1 tbs rice bran oil
- 1 tbs coconut oil
Method
- 1Heat the oil in a pot over medium heat, add the onion and cook for 5 minutes, stirring.
- 2Add the tomato and simmer for 2 minutes.
- 3Add the burghul, 2½ cups water and the rest of the ingredients.
- 4Cover and simmer on low heat for 5 minutes.
- 5Turn the heat off but leave covered for 15–20 minutes; it will continue to cook on its own.
- 6Serve – with natural yoghurt, if you like.
