Burghul banadoura is a traditional dish originating from Lebanon. It's usually made with a combination of bulgur, tomatoes, tomato paste, onions, olive oil, salt, black pepper, and white pepper. The onions are sautéed in olive oil until translucent, and then mixed with diced tomatoes.

The bulgur is rinsed and added to the pan with tomato paste, and the mixture is then covered with water and seasoned with salt and pepper. When most of the liquid has been absorbed, the dish is cooked for a few more minutes before it's served warm, ideally with yogurt or a green salad on the side.