Bulgur & Tomato Banadoura
A bright Mediterranean-inspired dish that combines fluffy bulgur with juicy tomatoes, aromatic garlic, and a splash of lemon. This vegetarian staple is flavorful, satisfying, and perfect for a comforting family dinner.
Recipe by CHEF P· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
35 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 7 1/10 oz bulgur
- 4 piece tomatoes
- 1 piece onion
- 2 clove garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 cup parsley
- to taste salt
- to taste black pepper
Instructions
- 1Rinse the bulgur under cold running water, stir briefly, then drain well and set aside.
- 2Heat 2 tbsp olive oil in a large saucepan over medium heat (about 356°F/350°F).
- 3Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- 4Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it brown.
- 5Add 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.
- 6Season the tomato mixture with salt and black pepper to taste, then stir in the lemon juice.
- 7Add the drained bulgur to the saucepan, mixing it thoroughly with the tomato sauce.
- 8Pour 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.
- 9Bring 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.
- 10Remove the pan from the heat and let it sit, still covered, for 5 minutes to allow any remaining steam to finish cooking the grains.
- 11Fluff the bulgur with a fork, then fold in the chopped parsley, adjusting salt and pepper if needed.
- 12Transfer the bulgur to a serving bowl and serve warm as a hearty vegetarian side or a light main dish.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Bulgur & Tomato Banadoura?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Bulgur & Tomato Banadoura recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Bulgur & Tomato Banadoura recipe come from?
- It was shared by CHEF P on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.