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Fattet Burghul (bulgur fattet): recipe illustration
Everyday meals

Fattet Burghul (bulgur fattet)

A base of cooked bulgur, chickpeas and fried bread, topped with garlic yogurt and flavoured with sumac. This Syrian peasant dish is eaten lukewarm, often for breakfast or a light dinner.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

Nutrition facts

788 kcal per serving

Protein
23.1 g
Carbohydrates
75.8 g
of which sugars
9.7 g
Fat
40.6 g
of which saturated fat
17 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the bulgur in twice its volume of salted water for 10 minutes, then leave it to rest covered.
  2. Cut the pita breads into pieces and fry them in olive oil until crispy.
  3. Fry the pine nuts in the butter until golden, then set them aside.
  4. Mix the yogurt with the crushed garlic and a pinch of salt.
  5. Warm the chickpeas with a little cumin.
  6. In a dish, spread the bulgur, then the chickpeas, then the crispy bread.
  7. Top with the garlic yogurt, scatter over the pine nuts and dust with sumac before serving.

Variations and tips

Version without bread. Replace the bread with extra bulgur to make the dish lighter.

More ideas

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Original Ecomely recipe.