• Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Servings: 12

Bulgur is whole wheat that is steamed and then left to dry and then ground until it is reduced to very small pieces. It is generally found in vacuum packs. This recipe, which I found in a booklet distributed at the supermarket, I prepared it just last night for the classic “Greek dinner” that we periodically organize with our friends.

Here’s how to make a perfect  bulgur with cherry tomatoes and spices .


  • 1,5 kg bulgur
  • 250 gr spring onions
  • kg cherry tomatoes
  • 2 lemons
  • bunch parsley
  • tsp mixed powdered spices (ginger, cinnamon, nutmeg, cloves, white pepper)
  • extra virgin olive oil
  • salt
  • pepper


  1. Remove the bulgur from the vacuum pack and leave it in the air for a few minutes.
  2. Bring 3 liters of salted water to a boil and cook for 20 – 25 minutes. Drain it and stop cooking under a jet of cold water.
  3. Meanwhile, wash the cherry tomatoes and cut them into wedges. Deprive them of seeds and vegetation water.
  4. Clean the spring onions well and cut them into thin slices.
  5. Squeeze the lemons and strain the juice.
  6. Add the cherry tomatoes, spring onions and lemon juice to the bulgur. Then flavor it with mixed spices, mixing well.
  7. Let it rest in the refrigerator for 40 minutes.
  8. Chop the parsley, remove the bulgur from the refrigerator and add the parsley. Mix with a fork in such a way that it always remains well grained.
  9. Put the bulgur back in the fridge for another 20 minutes.
  10. Just before serving, season with oil, salt and pepper. Stir once more and serve on the table.

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