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.


  • 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.


  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