Burghul A Banadoura

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Burghul A Banadoura is a middle eastern dish of cracked wheat (burghul, bulgar) with the zesty taste of tomatoes (banadoura). The cracked wheat is full of B vitamins and fiber, and the cooked tomatoes pack a cancer fighting punch providing lycopene. To make this dish you will need 2 large tomatoes, 3 cups of burghul, 1 onion, 3 cloves of garlic, and 1/2 to 1 cup of green peas. It will serve 5-8 people.
Total Preparation and/or Cooking Time: 25 Minutes
Step 1:
Gather your ingredients and give the tomatoes a rinse.
If you can't find any fresh peas, then frozen peas are recommended.
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Step 2:
Peel the onion and cut it in half. Cut it in one direction and then the other to dice it into large pieces.
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Step 3:
Peel three cloves of garlic and give them a rough chop into largish pieces.
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Step 4:
Get a large pot, add about 3 tablespoons of water, and place it over high heat. Once it has pre-heated, add the onions and garlic, let them cook till they start to brown and their sugars have started to glaze the bottom of the pot.
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Step 5:
While the onions and garlic are browning, dice the tomatoes into fairly large pieces.
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Step 6:
Once the onions and garlic are brown (but not burnt) add the tomato and turn the heat down to low. Stir the tomatoes around the pot till they deglaze all the sugars which have stuck to the bottom.
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Step 7:
When the bottom of the pot is deglazed add the peas and burghul to absorb all the tomato, onion, and garlic juices.
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Step 8:
When everything has been absorbed add 3 cups of water, cover the pot, and let it cook on low heat for 10-20 minutes.
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Step 9:
After 10-20 minutes all the water should get absorbed by the burghul and you will be done.
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Step 10:
Enjoy your freshly made burghul-ah-banadoura with steamed vegetables, 2-3 large spoons of yogurt, or a garnish of crushed garlic and vinegar.
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