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Jordan- Burghul Bi Bandoura (Bulgur Pilaf with Tomatoes)


         1 small                                Onion, small dice

3T                                       Extra virgin olive oil

1 ½ cups                             Bulgur, washed and drained

1#                                       Tomatoes, peeled and chopped

1t                                        Tomato paste

1 large                                 Eggplant, cut in 1 inch cubes

2t                                        Sugar

1t                                        Allspice, ground

Tt                                        Salt

Tt                                        Pepper

As needed                                                Lemon juice or vinegar

1/12 cups                            Water



  1. Shallow or deep fry eggplant and drain on paper towels, season
  2. Sauté onions in 2 tablespoons of oil until brown
  3. Add bulgur and mix
  4. Add tomatoes, paste and sugar, allspice and water, season
  5. Cover and cook on low heat for 10 minutes, remove from heat and let sit covered for 10 minutes
  6. Test wheat for doneness (return to heat with additional water if still crunchy)
  7. Fold in eggplant, add remaining oil and adjust seasoning
  8. Serve at room temperature

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