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  • (Serves 4)
  • 2 Onions, Finely Chopped
  • Some Oil from Labneh Jar
  • 2 tbsp Tomato Purée
  • 4 Medium Tomatoes, Peeled & Chopped
  • 120ml Water
  • 3 Spring Onions, Finely Shredded (plus extra to finish)
  • 400g Medium Bulgar Wheat
  • 1½ tsp Pomegranate Molasses
  • 1 tbsp Lemon Juice
  • 6 tbsp Chopped Parsley
  • 2 Fresh Green Chillis, Deseeded & Finely Chopped
  • 2 Garlic Cloves, Crushed
  • 1 tsp Ground Cumin
  • 4 Labneh Balls of choice
  • Seeds from 1 Medium Pomegranate
  • Handful of Mint Leaves (some whole and some roughly shredded)
  • Salt & Black pepper
  1. Place the onions and olive oil in a large pan and sauté on a medium heat for about 5 minutes, or until translucent.
  2. Add the tomato purée and stir with a wooden spoon for 2 minutes.
  3. Add the tomatoes and simmer on a low heat for a further 4 minutes.
  4. Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulghar.
  5. Next, add the molasses, lemon juice, parsley, spring onions, chillies, garlic, cumin and some salt and pepper. Stir well, then leave aside until the dish reaches room temperature or is just lukewarm.
  6. Taste it and adjust the seasoning.
  7. Serve with Labneh of choice.