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Bulghur Wheat Stuffed Tomatoes

  • Yield: 4 servings


  • 1 cup fine-grain bulghur wheat
  • 4 large ripe tomatoes (about 3 pounds)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup seeded and finely chopped cucumbers
  • 1/2 cup chopped green onions (green and white parts)
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/3 cup chopped walnuts
  • 1/4 cup minced fresh mint


  • Put the bulghur in a large bowl and stir in 2 cups boiling water. Cover tightly and let stand until the bulghur is tender and most of the water has been absorbed, 20 to 30 minutes.
  • Drain in a strainer, then pour the mixture onto a large kitchen towel and squeeze out any excess liquid. Return the bulghur to the bowl.
  • Cut off about 1/2 inch the top of each tomato. With your finger, poke the seed pockets and remove the seeds and juice. With a small sharp knife, cut out the inner pulp. Dice the pulp and discard the seeds.
  • Whisk the lemon juice, olive oil, salt, coriander, and black pepper in a large bowl and stir to blend. Add the chopped tomato pulp, cucumbers, green onions, parsley, walnuts, mint, and bulghur and mix well.
  • Stuff the tomato shells with the bulghur mixture. Serve at room temperature or chilled.