Bulgur & Tomato Banadoura

Rinse the bulgur under cold running water, stir briefly, then drain well and set aside.

Heat 2 tbsp olive oil in a large saucepan over medium heat (about 350°F/350°F).

Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it brown.

Add the chopped tomatoes, increase the heat to medium‑high, and cook, stirring occasionally, for about 5 minutes until the tomatoes break down into a thick sauce.

Season the tomato mixture with salt and black pepper to taste, then stir in the lemon juice.

Add the drained bulgur to the saucepan, mixing it thoroughly with the tomato sauce.

Pour in enough water (or vegetable broth) to cover the bulgur by roughly 2.5 cm (about 1 inch), roughly 300 ml, and give everything a quick stir.

Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan with a tight‑fitting lid, and simmer for 15 minutes, or until the bulgur is tender and the liquid has been absorbed.

Remove the pan from the heat and let it sit, still covered, for 5 minutes to allow any remaining steam to finish cooking the grains.

Fluff the bulgur with a fork, then fold in the chopped parsley, adjusting salt and pepper if needed.

Transfer the bulgur to a serving bowl and serve warm as a hearty vegetarian side or a light main dish.