Bulgur with mushrooms and feta from Essential Ottolenghi: A Collection (page 164) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Urfa black chilli flakes.

  • Lsblackburn1 on July 05, 2020

    This was an excellent side dish for grilled steaks. I used powdered cumin because I’m not a big fan of the seeds. Easy to make this a bit ahead and serve warm.

  • Ro_ on January 21, 2020

    It turned out I didn't have enough bulgar, so I used a mix of bulgar wheat, brown rice and quinoa. I also didn't bother removing the onions and cumin from the dish before cooking the mushrooms, I just did it all together and it seemed fine. Overall, this was a nice dish, but without the feta it would have been a bit average.

  • Lepa on September 24, 2018

    This was pretty good but I didn't love it.

  • saarwouters on September 16, 2018

    Wonderful hearty dish with warm autumn flavours. Never ate bulghur like this before. I did add a bit more of the feta cheese.

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