No reviews This Turkish dish has layers of flavor and texture: nutty bulgur wheat, hot, sweet tomatoes, chunks of cool labneh, and cinnamon onions. It’s great with lamb, or on tomatoes as its own vegetarian entrée. – Diana Henry, Crazy Water, Pickled Lemons (Aster, 2024). 1 onion/about 300 g finely chopped 1/4 cup/60 ml extra-virgin olive oil 2 garlic cloves, crushed 1 cup/160 g bulgur wheat 1 1/4 cups/300 ml chicken broth or vegetable broth 12 oz/340 g baby spinach small bunch of mint leaves, torn extra-virgin olive oil For the Labneh (See Notes) 1 cup/240 g whole milk Greek yogurt 1 fat garlic clove, crushed flaky sea salt For the Tomatoes 12 plum tomatoes 1/4 cup/60 ml olive oil 2 Tbsp balsamic vinegar 1 to 1 1/2 tsp harissa paste 2 tsp dark brown sugar freshly ground black pepper For the Onions 2 onions/each about 300 g, very thinly sliced 2 Tbsp olive oil 1/2 tsp ground cinnamon 1 1/2 tsp light brown sugar juice of 1/2 lemon/about 60 ml Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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