• thumbnail image 1
Print to PDF

Print recipe

bulgur with spinach roasted tomato and lebnah



4 portion(s)


  • 150g fine cracked wheat (bourghul)
  • 250g cold water
  • 2 cloves garlic, peeled
  • 1 onion
  • 20g olive oil
  • bag Spinach Leaves, i used silverbeet because i had in garden
  • 4 Oven roasted tomatoes, instructions in tips
  • 4tbs ledneh, drain natural yoghurt for 1hour or so over night instructions on jeodon
  • Salt and pepper to season as desired
  • 1tbs veggie stock
  • 1 bunch Fresh Mint Shredded

Recipe's preparation

  1. add onion chop 3secs speed5 add oil and cook veroma/speed2/rev/3mins add chopped garlic and cook further 2mins/rev/ veroma /speed 2


    add bulgur /stock and water and cook 5mins/90/rev/speed 1 check if done add few more mins if needed


    put spinach  in thermoserver and put bulger on top stir through mint 


    serve topped with tomato and lebneh



Accessories you need



drizzle halved tomato with harrisa paste or chilli flakes and a little balsamic vinagar and bake in oven for 30mins 200c

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • Tastes great. Will make

    Submitted by Lee M on 25. August 2016 - 17:28.

    Tastes great. Will make again. Maybe a bit too much stock paste as it was a too salty. I used frozen spinach and cooked it in with the bulgur. Also roasted pumpkin to go with the tomatoes. Didn't make cheese. Will use Greek yoghurt if I want. And unfortunately didn't have mint but will next time. Thank you for this simple recipe, a success for my first time cooking bulgur.

    Login or register to post comments