Authentic home cooking from Lebanon, with US measurements. 
Lebanese Bulgur with Tomatoes
Lebanese Bulgur with Tomatoes
Open in Cookpad AppSteps
- 1
Cut off the tops of the tomatoes with a serrated spoon and scoop out the insides. Transfer the tomato pulp to a bowl and chop it into cubes. Sprinkle the tomatoes with salt, toss them on a cutting board, and drain as much liquid as possible.
- 2
Chop the onions and cut the green bell pepper into cubes. Heat 1/4 cup olive oil and sauté the onions and bell pepper until softened, about 10 minutes. Add the bulgur and cook for a few minutes, stirring, until all the grains are coated with oil. Season with salt and spices, then pour in the tomato juice and more water as needed (about 2 1/2 cups total).
- 3
Cover and cook over low heat for 25 minutes. Remove the lid and taste to adjust the seasoning.
- 4
Fill the hollowed tomatoes with the mixture, place the tops back on, and serve.
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