Israeli Tomato and Tamarind Bulgur Porridge

About This Recipe

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.

Ingredients

Serves 3

• 1 cupcoarse bulgur wheat
• 3 tbspolive oil(divided)
• 1onion(diced)
• 2 clovesgarlic(minced)
• 400 gcrushed tomatoes
• 1 tbsptamarind concentrate
• 2 cupsvegetable stock
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 2 tbspfresh parsley(chopped)

Instructions

1. 1

   Cook the aromatics

   Heat 2 tbsp olive oil in a pot over medium heat. Cook onion until soft, about 6 minutes, then add garlic for 1 minute.

2. 2

   Toast the bulgur

   Add bulgur and toast, stirring, for 2 minutes until fragrant.

3. 3

   Build the broth

   Stir in crushed tomatoes, tamarind concentrate, stock, salt and pepper.

4. 4

   Simmer

   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.

5. 5

   Finish and serve

   Drizzle with remaining olive oil, scatter with parsley, and serve hot.

Variations

• •

  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.

Storage

Refrigerate up to 4 days. Reheat with a splash of water or stock to loosen, since it thickens considerably once cold.

Frequently Asked Questions