Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

This is my take on a classic Turkish dish that resonates with variations all over the Levant. Serve it with little gem lettuce leaves as part of a mezze selection.


  • 2 large onions, finely chopped
  • 90 ml olive oil, plus extra to finish
  • 2 tbsp


Place the onions and olive oil in a large pan and sauté on a medium heat for about 5 minutes, or until translucent. Add the tomato purée and stir with a wooden spoon for 2 minutes. Add the tomatoes and simmer on a low heat for a further 4 minutes. Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulghar.

Next, add the molasses, lemon juice, parsl