Golden bulgur wheat with apple, raisins & yoghurt

Golden bulgur wheat with apple, raisins & yoghurt

New Feast
Alan Benson

Bulgur – or cracked wheat – is hugely popular in the Middle East where, in many countries, it’s a far more prevalent staple than rice. Fine-grade bulgur wheat is used as a flavour-carrying base for herb-laden salads such as tabbouleh, and for the crisp outer shell of kibbeh. Medium and coarse bulgur is more commonly used for pilafs and stuffings and it has a lovely nutty, earthy flavour.

One of the great virtues of bulgur wheat is that you don’t need to cook it. Fine-grade bulgur, in particular, only needs a 15 minute soak in warm water to plump and soften it. The medium and coarse versions need a little longer, but their slight chewiness is part of the appeal.


Quantity Ingredient
200g fine bulgur wheat
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon turkish red chilli flakes
1 star anise, ground to a powder
100ml olive oil
1 lime, juiced
30g golden raisins, roughly chopped
1 granny smith apple, peeled and chopped
40g roasted hazelnuts, chopped
1/2 small preserved lemon, skin only, finely chopped
1/4 cup shredded coriander leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
greek-style yoghurt, to serve


  1. Soak the bulgur wheat in warm water for 15 minutes. Tip into a sieve and, using your hands, squeeze out as much water as you can. Then scrape into a tea towel and twist to extract even more water. When it’s as dry as you can manage, transfer to a large mixing bowl.
  2. Stir the spices into the oil and lime juice then tip into the bulgur wheat. Add the golden raisins, chopped apple, hazelnuts, preserved lemon and coriander and toss everything together gently. Add the salt and pepper, then taste and adjust the balance of flavour to your liking. Add more lime juice, oil or salt and pepper if needed. Serve straight away with lots of yoghurt.
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