Levantine Garlic Chicken on Fried Onion Cinnamon Bulgur Bowl

Name: Levantine Garlic Chicken on Fried Onion Cinnamon Bulgur Bowl
Ingredients: 12 to 16 chicken drumsticks; 1 tablespoon (6 g) 7 spice blend, or ground allspice; 1 cup (140 g) coarse bulgur (size #3), rinsed and soaked in water for 30 minutes, drained; ½ teaspoon ground cinnamon; 1½ cups (355 ml) stock (chicken or veggie stock); 1½ cups (355 ml) stock (chicken or veggie stock); 1½ cups (355 ml) stock (chicken or veggie stock); 1½ cups (90 g) fresh parsley leaves, finely chopped; ¼ cup (8 g) fresh mint leaves, finely chopped; 2 scallions, minced; 1 tomato, finely diced; 2 to 3 tablespoons (18 to 27 g) pomegranate arils; ⅓ cup (47 g) fine bulgur, (size #1), soaked in ½ cup (120 ml) boiling water to soften, drained; ⅓ cup (47 g) fine bulgur, (size #1), soaked in ½ cup (120 ml) boiling water to soften, drained; 2 tablespoons (28 ml) fresh lemon juice; 1 head cauliflower, cut into florets; ½ teaspoon salt, to taste; ½ teaspoon pepper, to taste; 1 teaspoon 7 spice blend; 2 tablespoons (28 ml) olive oil; Yogurt or labneh sprinkled with ground sumac; Yogurt or labneh sprinkled with ground sumac; Yogurt or labneh sprinkled with ground sumac; Pickled turnips

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl brings together the bold, fragrant flavors of the Levant. Juicy chicken is bathed with warm spice, olive oil, and toum—a signature garlic sauce across the region—and served with a warm cinnamony, nutty bulgur that’s topped with crispy onions, an herbed tabouli, tangy pickles, and roasted cauliflower, all draped in creamy tahini. Every bite is a fusion of freshness, spice, crispness, and rich garlic. My Lebanese friend Maha is the inspiration for plenty of toum in

Ingredients

Main course

Ingredients

Method