📝 About This Recipe
Shorbat Bourghol is a quintessential Lebanese 'comfort in a bowl,' traditionally prepared in mountain villages during the cooler months. This soul-warming soup marries the nutty texture of coarse bulgur with a rich, aromatic tomato and onion base, brightened by a hint of warm spices. It is a humble yet sophisticated dish that highlights the Mediterranean philosophy of turning simple pantry staples into a nourishing masterpiece.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality Lebanese oil preferred)
- 2 medium Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
The Base and Grains
- 1 cup Coarse Bulgur (#3 or #4) (rinsed and drained)
- 3 large Roma tomatoes (peeled and finely chopped)
- 2 tablespoons Tomato paste (double concentrated)
- 6-7 cups Vegetable or Chicken stock (low sodium)
Spices and Seasoning
- 1 teaspoon Lebanese Seven Spices (Baharat) (can substitute with equal parts cinnamon, allspice, and black pepper)
- 1/2 teaspoon Ground cumin
- 1 teaspoon Dried mint (crushed between palms)
- 1 1/2 teaspoons Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 1 piece Lemon (cut into wedges)
- 1 pinch Aleppo pepper or chili flakes (optional for heat)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
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2
Add the finely diced onions and sauté for 8-10 minutes. You want them to become translucent and just start to develop a golden-brown edge for deep flavor.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic burn.
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4
Add the tomato paste to the center of the pot. Fry it for 2 minutes, stirring constantly, to caramelize the sugars and remove the 'raw' metallic taste.
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5
Incorporate the chopped fresh tomatoes and cook for 5 minutes until they break down and release their juices.
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6
Add the rinsed coarse bulgur to the pot. Stir well to coat every grain of bulgur with the tomato and onion mixture, toasting it for about 2 minutes.
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7
Sprinkle in the Lebanese Seven Spices, cumin, salt, and black pepper. Stir to distribute the spices evenly.
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8
Pour in 6 cups of the stock. Increase the heat to high and bring the soup to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25-30 minutes.
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10
Check the bulgur; it should be tender but still retain a slight 'al dente' chew. If the soup is too thick, add the remaining cup of stock to reach your desired consistency.
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11
Stir in the dried mint and let the soup sit, covered and off the heat, for 5 minutes to allow the flavors to marry.
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12
Taste and adjust seasoning with more salt or pepper if necessary. Ladle into warm bowls and garnish with fresh parsley and a sprinkle of Aleppo pepper.
💡 Chef's Tips
Always use coarse bulgur (labeled #3 or #4); fine bulgur will turn into a mushy porridge rather than a structured soup. If you don't have Seven Spices, a mix of allspice and cinnamon is the closest approximation for that authentic Levantine aroma. For an extra layer of richness, you can sauté 100g of ground lamb or beef with the onions at the beginning. Bulgur continues to absorb liquid as it sits; if you have leftovers, you will likely need to add a splash of water or broth when reheating. Don't skip the dried mint—it provides a cooling, herbaceous finish that is characteristic of Lebanese village cooking.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread or 'Khubz' for dipping. A side of fresh radishes, green onions, and pickled turnips (Kabees) provides a crunchy, acidic contrast. A dollop of thick Greek yogurt or Labneh on top adds a lovely creamy element. Pair with a crisp Lebanese white wine like a Chateau Musar Jeune White or a simple glass of Arak diluted with water. Fresh squeezed lemon juice at the table is essential to brighten the earthy tones of the grain.