Yotam Ottolenghi’s bulgur with mushrooms, feta and dill

Updated: Oct 28, 2018

Serves four as a side dish or two as a main with some wilted greens.


150g bulgur wheat Salt and black pepper 250ml boiling water 65ml olive oil 1 onion, peeled and finely sliced 1 clove garlic, peeled and crushed 1 tsp cumin seeds  400g FreshlyGrounds mushrooms, torn into 4- to 5mm-thick slices 2 tbsp picked thyme leaves 2 tbsp balsamic vinegar 10g dill, roughly chopped 60g feta, broken into 1-2cm pieces ½ teaspoon regular chilli flakes


Rinse the bulgur well, put it in a large bowl and stir in a quarter-teaspoon of salt and a good grind of pepper. Pour over the boiling water, cover with cling-film and leave to soak for 20 minutes, until the liquid is absorbed and the bulgur soft, then drain (assuming any liquid is left).

Meanwhile, heat two tablespoons of oil in a large saute pan on a medium-high flame, then fry the onion and garlic for seven to eight minutes, until soft and caramelised.

Add half the cumin, fry for a minute or two, until dark golden brown, then transfer to a plate or bowl.

Pour another two tablespoons of oil into the same pan, turn the heat to high, and fry the mushrooms and a third of a teaspoon of salt for six to seven minutes, stirring often, until the mushrooms brown and soften.

Add the thyme and remaining cumin, and fry, stirring continuously, for a minute, then pour in the balsamic vinegar and cook for 30 seconds: it should reduce to practically nothing. Stir in the bulgur, half the onion, half the dill, half the feta and half the urfa chilli, until warmed through, then take the pan off the heat.

Spoon the bulgur and mushrooms on to a large platter (or two plates), sprinkle over the remaining feta, onion, dill and chilli flakes, drizzle with the final teaspoon of oil and serve.

Adapted from https://www.theguardian.com