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Bulgar and spinach pilaf with labneh and chili roast tomatoes from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 132) by Diana Henry

  • spinach
  • ground cinnamon
  • harissa paste
  • mint
  • tomatoes
  • balsamic vinegar
  • Greek yogurt
  • bulghur

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Notes about this recipe

  • carlythecook on August 04, 2016

    This can be made over a couple of days. I often double or triple it. Possibly the best salad ever.

  • Pagey1 on June 25, 2016

    Great bulgar wheat (I used a coarse grain) recipe - takes about an hour and uses quite a few pots and pans so not a quick supper dish but good for a dinner party. The oven roasted tomatoes were delicious. Served with marinated lamb chops.

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