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Author Notes: This dish from the Lebanon is so easy to prepare and uses very simple ingredients to create the most delicious dish. Makes a wonderful light lunch or a great vegetable side dish as part of a main meal. This is one of those dishes you will be making again and again. —GourmetVegan
tablespoons olive oil
large onion, finely sliced
spring greens, chopped
teaspoon chilli powder
bulgar wheat, uncooked
- Over a medium heat, fry the onion in a large pan with the salt and cook for 5 minutes until the onions have turned golden brown.
- Add the spring greens, cooking for a further few minutes until the leaves have wilted. Add the chilli, bulgar and water and cover. Leave on a low heat for 10-15 minutes until the greens are tender and the bulgar has cooked through.
- Serve hot.