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Red Burgul Pilaf PDF Print E-mail
Written by Ghinwa Alameen   
Monday, 26 July 2010 04:10

Red Burgul Pilaf

The rich nutty flavor of burgul is combined with the freshness of tomatoes and peppers to cook this easy and yummy dish. Meat is optional.

 

 

 

 

 

  

Ingredients

  • 1 pound coarse or medium burgul #2 or #3
  • 2 pounds tomatoes (summer tomato is best)
  • 2 green peppers
  • 1 medium onion
  • 1/2 ground lamb/beef (optional)
  • 2 tablespoons ghee/or 3-4 tablespoons olive oil
  • Salt and pepper to taste.
Red Burgul Pilaf

Directions

  1. In a big pot of boiling water, dip the tomatoes for one minutes then remove and peel. Dice them into medium-size pieces (if you are using canned diced tomatoes, skip this step).
  2. Chop the onion and saute it until translucent. Chop the green peppers and add to the onion and saute for a minute then add the ground meat (if using meat) and brown.
  3. Add the tomatoes and simmer on a medium-low heat for 15 minutes, then season with salt and pepper.
  4. Meanwhile, wash the burgul with lukewarm water, drain and add to the sauce.
  5. When the mixture starts to boil, cover and let simmer on a very low heat for 20 minutes. Check after 10 minutes since you may need to add some water (1/4 cup is ok).
  6. When the burgul is done, serve hot with Eggplant Pickles, turnip pickles or Syrian Everyday Salad.

     

Makes 3-4 servings

 

Comments (4)
  • |2010-11-10 15:17:14 Faten  - One more addition
    I want to add to your recipe that you can add a few pieces of eggplant, maybe just 3. It will melt in the dish but gives a great flavor. Try it! In fact, I'm going to make this for dinner today :)
    ReplyQuote
  • |2011-02-13 07:47:00 Majd  - Re- One more addition
    Faten, I cook the same dish with eggplant too. We call it "shulbato". It's delicious!
    ReplyQuote
  • |2011-02-13 07:44:38 Majd  - Green hibeh (Methi)
    Greetings,
    I love your website, and enjoy learning about the different ways to cook a dish. Being Palestinian, I cook a lot of the dishes you mention here, albeit a little different here in there.
    I have a question for you and wonder if you have any answers-
    When in season, I see Arabic grocery stores in my town carry hilbeh khadra (methi) and I don't know how to prepare it! What do you do with it? Any suggestions?

    Thanks a bunch!
    ReplyQuote
  • |2011-02-13 11:35:00 Ghinwa  - Re: Green Hilbeh
    Thanks Majd for your nice feedback. I enjoy Palestinian cooking a lot and agree that, like many other things, we share many dishes.

    As for hilbeh khadra, I'm not aware of any Syrian dishes that call for this herb, but other visitors of the website may know of some recipes. Hilbeh tea is popular in Syria, but that's only the seeds. I guess that you can use it just like other herbs (such as cilantro) to flavor rice dishes, stews and salad. I made a quick search for 'recipes fenugreek leaves' and found some nice international recipes. You might want to try that.
    ReplyQuote
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Last Updated on Tuesday, 12 October 2010 21:29
 
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