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Bulgur, Leek-Dill

by Pierre S. Aoukar, MD
Posted: February 27


3 medium sized leeks
1 bunch dill
˝ cup coarse whole wheat bulgur
1 ˝ cups cold water
2 Tb. extra-virgin olive oil
˝ tsp. salt to taste
crushed red pepper to taste


1. Julienne leeks and wash thoroughly (at least three times). Set aside. Finely chop dill and set aside.

2. In a sauce pan over medium heat sauté leeks with salt in olive oil until just wilted. Add the dill and bulgur. Fry together for a few minutes, than add water all at once. Bring the mixture to a boil, turn heat to low and cover pan. Stir occasionally to prevent from sticking. If necessary add additional water until bulgur wheat is completely cooked. Bulgur is completely cooked when the grain “pops” open. It will approximately triple in size by the time it is fully cooked.

3. Enjoy with crushed red pepper or your favorite hot sauce.

Leek-Dill Bulgur, The Recipes of Dr. Aoukar


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