A Bowl Full of Sunshine: The Taste of the Eastern Mediterranean ☀️
There are dishes that taste like memories, and others that feel like sunlight on your skin. This Bulgur Spinach Pilaf with Labneh and Roasted Chili Tomatoes belongs to the latter. It carries the fragrance of olive groves, the lingering sweetness of balsamic and Muscovado sugar, and the creamy tang of homemade Labneh. Inspired by Levantine tables and the rustic kitchens of southern Greece, this vibrant meal is a colorful ode to shared feasts and long summer evenings.
Bulgur, an ancient grain beloved across the Middle East, meets tender spinach and peppery harissa-roasted tomatoes to create layers of flavor that balance warmth and freshness. The crowning touch is Labneh, a luscious strained yogurt that turns tangy and silky after a tranquil night of transformation in the fridge. It’s a dish best enjoyed slowly, with friends gathered around and a carafe of chilled white wine nearby.
Ingredients 🧄🍋
For the Labneh:
- 250 g Greek yogurt
- 1 garlic clove, finely crushed
- Sea salt flakes
For the roasted chili tomatoes:
- 12 plum tomatoes, halved lengthwise
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1–1 ½ tsp harissa paste
- Sea salt flakes and black pepper
- 2 tsp dark Muscovado sugar
For the pilaf:
- 1 onion, finely chopped
- 4 tbsp olive oil (divided)
- 2 garlic cloves, crushed
- 175 g bulgur wheat
- 300 ml vegetable stock
- Sea salt and black pepper
- 300 g fresh spinach
- Leaves of 1 small bunch of mint, torn
- Extra-virgin olive oil (for drizzling)
For the caramelized onions:
- 2 onions, thinly sliced into rings
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- 1 ½ tsp light brown sugar
- Juice of ½ small lemon
- Sea salt flakes and black pepper
Preparation 👩🍳
Step 1: Prepare the Labneh
Line a sieve with cheesecloth and place it over a small bowl. Pour in the yogurt, then refrigerate for 24 hours. Gently press the cloth from time to time to release excess whey. The next day, season with sea salt and a little crushed garlic.
Step 2: Roast the Tomatoes
Preheat oven to 180°C (fan). Arrange tomato halves in a baking dish. Whisk olive oil, balsamic vinegar, harissa, salt, and pepper, and pour over the tomatoes. Sprinkle with Muscovado sugar. Roast for 40–45 minutes until soft and wrinkly.
Step 3: Cook the Pilaf
In a heavy-bottomed pot, sauté onion in half the olive oil until translucent. Add garlic and cook a few minutes longer. Stir in bulgur, pour in vegetable stock, season, and simmer for 15 minutes until absorbed. Let rest covered for 10 minutes.
Step 4: Prepare the Spinach
Trim, wash, and wilt spinach in a dry pan for 4 minutes. Squeeze out the liquid, roughly chop, and sauté briefly in the remaining olive oil. Season well. Gently fold into the pilaf with mint leaves.
Step 5: Make the Caramelized Onions
Fry onion rings in hot oil until golden. Add cinnamon and sugar, letting them caramelize slightly. Finish with lemon juice, salt, and pepper.
How to Serve 🌈
Layer the pilaf on a wide serving platter. Scatter half the mint, then spoon over the roasted tomatoes. Crumble the Labneh generously on top, add the rest of the mint, and finish with caramelized onions. Drizzle with extra-virgin olive oil and serve warm or at room temperature.
Ancient Grains and Modern Sunshine 🍃
In the sun-drenched kitchens of the Levant and Aegean, grains like bulgur have symbolized sustenance and togetherness for over 4,000 years. Villagers once simmered wheat with herbs and wild greens during harvest season, creating humble, hearty dishes that celebrated the earth’s generosity. Over time, the flavors evolved, with Arab, Greek, and North African influences weaving harissa, mint, and yogurt into the same culinary story.
This Bulgur Spinach Pilaf with Labneh is a modern reflection of that mosaic. Simple peasant grain meets bold spice and silky dairy. Every ingredient connects to ancestral rhythms: the grinding of wheat, the slow straining of yogurt, the ripening of tomatoes under the Mediterranean sun. It is both comfort food and a cultural tapestry on your plate.
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