Spinach Bulgur with Yogurt

This is a thick stew of bulgur and spinach topped with delicious plain yogurt.   Unfortunately, it’s not the most appetizing thing to look at, but it’s surprisingly good, healthy (fiber & protein!), and cheap!  Try to get bulgur in bulk, otherwise you’ll probably end up overpaying for it.  There are many different sizes of bulgur, get the size that’s about the size of lentils.


  • 1 chopped onion
  • ~2 tbsp oil
  • ~2 tbsp tomato paste
  • 1 cup bulgur
  • 1-2 bunches of spinach chopped
  • red pepper flakes
  • fresh ground pepper
  • plain yogurt
  • salt


1. Heat oil in a stock pot.  Add the onion and cook until translucent.
2. Add the tomato paste, a bit of salt, red pepper flakes and cook for 1 minute.
3.  Add ~2 cups water to the pot.  When it boils add the bulgur and spinach.
4. Cover and simmer for ~30 minutes. It should be the consistency of thick stew.
5.  To serve: ladle the bulgur into a bowl, add fresh ground pepper and a dollop of yogurt.

**Alteration Section******************************
This can also be made with leftover rice pilaf or grain pilaf mixture.  It’s a fried rice version of this which is a life saver when almost nothing is in the fridge.  All you need is the cooked grain, oil, hot sauce, tomato paste/ketchup, spinach, and yogurt.  Fry the tomato paste in a bit of oil for half a minute, then add the rice (strait from the fridge so it’s cold).  Mix this so the rice is red from the tomato, you can add salt and red pepper or hot sauce here too.  Add the spinach and mix. You can add almost any other vegetable too: bell pepper, onion, tomato, carrots, kale, etc. Turn the fire down and cover.  Cook it until the spinach is wilted and the rice is nice and hot.  Serve with ground pepper and yogurt.


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