Aegean Pan-Fried Octopus Bowl with Herbed Bulgur and Dill Garlic Salsa

Name: Aegean Pan-Fried Octopus Bowl with Herbed Bulgur and Dill Garlic Salsa
Cuisine: Greek
Ingredients: ½ cup (63 g) all-purpose flour; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 2 large cooked octopus tentacles; ¼ cup (60 ml) frying oil (neutral, high smoke point oil); 1 cup (140 g) medium bulgur (size #2); 1 cup (235 ml) boiling vegetable stock; 2 tablespoons (weight varies) fresh herbs, minced; ¼ cup (16 g) minced fresh dill and parsley, mostly dill; ¼ cup (16 g) minced fresh dill and parsley, mostly dill; 1 garlic clove, minced; 1 green chili, minced, to taste; ¼ teaspoon chili flakes, to taste; 1 cup (180 g) diced tomatoes; ½ cup (70 g) diced cucumbers; ⅓ cup (55 g) diced onions; ½ cup (75 g) diced bell peppers, any color; 1 tablespoon (4 g) fresh oregano leaves; ½ cup (50 g) diced mixed olives, green and black; ½ cup (50 g) diced mixed olives, green and black; ½ cup (50 g) diced mixed olives, green and black; 2 tablespoons (8 g) fresh dill, minced; 1 teaspoon fresh lime juice; 1 tablespoon (15 ml) olive oil; ¼ teaspoon salt; ¼ teaspoon pepper; Lime slices

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This Aegean Pan-Fried Octopus Bowl brings the flavors of the Greek and Turkish coasts together in a vibrant, textured dish. Octopus is a popular and well-appreciated seafood in the Mediterranean, and while you can cook it from scratch, you can also find precooked octopus now, which is what you need for this recipe. The octopus is lightly fried to achieve a crisp exterior while remaining succulent inside, served over herb lemon bulgur and drizzled with a spicy dill, garlic, and chili sauce.

Ingredients

Asia
Europe
Turkey
Greece
Fish course
Pescatarian
Mediterranean

Ingredients

Method