Chermoula aubergine with bulgar & yoghurt


Preparation info

  • Serves


    • Difficulty


Appears in


By Yotam Ottolenghi and Sami Tamimi

Published 2012

  • About

Historically, bulgar was generally the rural people’s food in the Middle East, while rice was for more affluent city folk. Still, bulgar — boiled wheat that has been dried and cracked or ground — was staple to many Palestinians. Today, this differentiation is less relevant, with bulgar gaining popularity with everybody, particularly for salads and mezzes.

Chermoula is a powerful North African paste that is brushed over fish and vegetables giving them the perfumed ar