In my fantasy life, I visit good cooks in their homes to learn their specialties first hand. In my real life at work, I recently got treated to this wonderful Lebanese Tomato Bulgur with Cucumber Yogurt by Rafka Baltagi and her husband Ibrahim Ibrahim.
Tomato Bulgur and Cucumber Yogurt is ridiculously simple and simply delicious. Serve as your main or a side dish. Eat this comfort food hot or cold.
- 3 c coarse bulgur
- 1 28 oz can diced tomatoes
- 2 onions, roughly chopped
- 2-3 T olive oil
- 1 t cayenne pepper or Tabasco
- 3 c water, added as required
- 1-2 t sea salt
In a large pot on medium, heat oil and sauté onion, stirring occasionally, for 10 minutes or until softened. Add bulgur, tomatoes, cayenne and 2-3 cups of water. Simmer, covered, for 15 minutes, until softened but still a bit chewy. Add water as required. Garnish with Cucumber Yogurt. Serves 6 good-sized portions or a crowd if offering just a scoop.
- 1-2 c yogurt
- 1 cucumber, seeded and grated
- 1 clove garlic, pressed
Combine cucumber, yogurt and garlic and serve with Bulgur Tomato. Garnish Tomato Bulgur and Cucumber Yogurt with sautéed almond slivers, zucchini, chickpeas, hummus, hard boiled egg or olives.
- Did you know that bulgur has more fiber than oats, buckwheat or corn? Find out all about the health properties of bulgur.
- Which of these 5 best Lebanese restaurants in Montreal is your favourite? We haven’t tried them all yet, but we do love Daou.
- Want homegrown cukes and tomatoes year round? Get weekly deliveries from Lufa Farms.
- Have you heard this amazing band Birds of Bellwood from TO perform their single ‘Come Home?’ I’m thinking that lead singer Stevie Joffe could be the new Bob Dylan/Leonard Cohen/Tom Waits.