Cracked bulgur wheat simmered with tomato and a touch of tamarind for tang — a hearty, savory Israeli grain porridge.
This savory grain porridge draws on bulgur wheat, a staple grain across Israeli and broader Middle Eastern cooking, simmered in a rich tomato broth brightened with a touch of tamarind for a sour edge that plays against the grain's natural earthiness. It's the kind of simple, warming dish that shows up across Middle Eastern-influenced Israeli home cooking, valued for how quickly it comes together from pantry staples into something genuinely satisfying. The technique that matters most is toasting the dry bulgur briefly in oil before adding the tomato broth, a step that deepens its nutty flavor considerably compared to simply simmering it in liquid from the start. Tamarind concentrate, added in a modest amount, needs to be balanced carefully against the tomato's acidity, since too much can quickly overwhelm the dish's other flavors. Served with a drizzle of olive oil and fresh herbs, this porridge reflects the resourceful, grain-forward cooking common across many Middle Eastern and Israeli households, turning a humble grain into a comforting, full-flavored meal.
Serves 3
Heat 2 tbsp olive oil in a pot over medium heat. Cook onion until soft, about 6 minutes, then add garlic for 1 minute.
Add bulgur and toast, stirring, for 2 minutes until fragrant.
Stir in crushed tomatoes, tamarind concentrate, stock, salt and pepper.
Bring to a boil, then reduce to a simmer, cover and cook 15-18 minutes until the bulgur is tender and the mixture has thickened to a porridge-like consistency.
Taste and adjust the tamarind carefully — start with less than you think you need, since it varies significantly in sourness by brand.
Drizzle with remaining olive oil, scatter with parsley, and serve hot.
Toast the raw bulgur in oil before adding liquid — this step noticeably deepens its nutty flavor.
Start with less tamarind than called for and adjust to taste, since concentrate varies considerably in sourness between brands.
Use coarse bulgur, not fine, for the best texture in this porridge-style dish.
Add chickpeas for extra protein and heartiness.
Top with a fried egg for a more substantial breakfast.
Add a pinch of cinnamon for warmth, a common addition in some Middle Eastern grain dishes.
Refrigerate up to 4 days. Reheat with a splash of water or stock to loosen, since it thickens considerably once cold.
Bulgur wheat has been a staple grain across the Middle East for thousands of years, valued for its quick cooking time and versatility, and it remains a common pantry staple in Israeli kitchens reflecting the country's broader Middle Eastern culinary influences. Tamarind, more commonly associated with Iraqi and Persian Jewish cooking traditions, adds a sour depth found in various Israeli dishes with roots in those communities.
Most well-stocked supermarkets carry it in the international aisle, and Middle Eastern, South Asian or Latin American grocery stores reliably stock it as well — look for a jarred paste labeled tamarind concentrate.
Coarse bulgur is preferred for this dish's texture, but if only fine bulgur is available, reduce the cooking time to about 10-12 minutes since it cooks much faster.
This usually means too much tamarind concentrate was used relative to its strength — tamarind varies significantly between brands, so start with less than the recipe calls for and add more gradually to taste.
Per serving (300g / 10.6 oz) · 3 servings total
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