There are still juicy, red tomatoes to be found in neighborhood markets in Beirut these days; this dish uses up a lot of tomatoes, the last of the season. The bulgur drinks up the tomato juice while cooking and develops a mild, tomato taste and a silky texture. Some people add diced green peppers to the pilaf.
A great choice for a side dish for a sit-down dinner or a buffet party (stuff one tomato per person); it is normally served in a big bowl but individual portions are more fancy. Plus, you can prepare it in advance. Also good to take to work for lunch!
INGREDIENTS: 6 servings
- 1 1/2 pounds of red and juicy tomatoes (or a large can of good quality tomatoes)
- 1 1/2 cups of bulgur
- 2 onions
- olive oil, as needed
- 1 green bell pepper (optional)
- salt, pepper
METHOD:
- Cut a cap off the tomatoes and using a serrated spoon (like the ones for grapefruit), empty the contents of the tomatoes. Transfer the tomato flesh to a bowl and dice them. Sprinkle the tomatoes with salt and flip them onto a cutting board to drain them as much as possible.
- Chop the onions and dice the green pepper; heat 1/4 cup of olive oil and fry the onions and pepper till soft, about 10 minutes. Add the bulgur and fry in the oil for a few minutes till all the grains are coated in fat. Sprinkle with salt and pepper and pour the tomato juice and more water (as needed) over the grains (about 2 1/2 cups). Bring to a simmer, cover and cook over gentle heat for about 25 minutes. Uncover and taste to adjust seasoning; scoop the pilaf into the tomatoes, place the tomato cap on and serve. This dish can be also served at room temperature.
10 Comments
Wonderful presentation, this was always served family style in my house.
Adoro il burgul e questa presentazione è bellissima!
Joumana, this is too beautiful to eat! I would save it and not eat it:)
The ingredients are so simple and it looks fantastic!
This looks wonderful, I would love this for a light meal. We still have good tomatoes here in Florida too!
A beautiful, fresh presentation! I would love this as a light supper with a salad.
I don’t know that I’ve ever seen a more beautiful looking tomato….AMAZING!
You do know that the french make this with either a rice filling or meat. I love this grain version and would so make a meal out of this. Perfect. I haven’t made stuffed tomatoes in years and now it is about time.
This is such a pretty dish! I am saving this one for next summer, when fresh, beautiful tomatoes are easy to find.
One of my favorite dishes.
What a beautiful dish!!