Bulgur with mushrooms, feta, and dill

This is a lovely mushroom-forward grain dish, with a nice herby and tangy twist from the dill and the feta. Adapted from Yotam Ottolenghi.


  • 150 g bulgur wheat
  • 250 ml boiling water
  • 65 ml olive oil
  • 1 onion, finely sliced
  • 1 clove garlic, crushed
  • 1/2 t cumin seeds
  • 1/2 t fennel seeds
  • 400 g mixed mushrooms, cut into thin slices
  • 2 T thyme leaves
  • 2 T balsamic vinegar
  • 2 T dill, chopped
  • 60 g feta, crumbled into large chunks
  • 1/2 t chili flakes
  • salt and pepper


  1. Rinse the bulgur well, put it in a large bowl, and stir in a pinch of salt and a few grinds of pepper.
  2. Pour boiling water over bulgur, cover with cling film, and leave to soak for 20 minutes, until the liquid is absorbed and the bulgur is soft. (If any water remains, drain it.)
  3. As the bulgur soaks, heat 2 T of oil in a large pan over medium heat, and fry the onion for 7-8 minutes, until soft and golden.
  4. Add the garlic, cumin, and fennel, fry for a minute or two, then transfer to a plate or bowl.
  5. Pour another 2 T of oil into the same pan, turn the heat to high, and fry the mushrooms and a large pinch of salt for 6-7 minutes. Stir often, until the mushrooms are brown and soften.
  6. Add the thyme and fry for 1 minute, stirring continuously.
  7. Add the balsamic vinegar and cook for 30 seconds, until the vinegar is reduced to almost nothing.
  8. Combine mushrooms with bulgur, chili flakes, half the onion onion, half the dill, and half the feta until warmed through, then remove from heat.
  9. To serve, spoon the bulgur-mushroom mixture onto a plate, and sprinkle with more onion, feta, and dill.

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