Bulgur, tomato and aubergine pilaf (Shulbato) from Falastin: A Cookbook (page 140) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute any other chilli flakes for Aleppo chilli flakes.

  • s.shadan on November 08, 2025

    For the same recipe, I used 1200g aubergine roasted with only 4 tbsp oil and it worked really well.

  • PhilM81 on March 18, 2024

    Good solid lunch, nice and filling. Used the generic supermarket green chillies which aren't particularly spicy so would probably throw at least another one in next time to give it more of a kick.

  • zjchristensen on July 16, 2022

    Made with 50/50 Bulgur and quinoa. Delish!

  • Lsblackburn1 on June 23, 2020

    Served this as a side dish. - very tasty! This recipe makes a ton, but leftovers will be great. I’m never sure what they want when they ask for a green chili, but I’m heat-averse, so used one large Anaheim.

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