Lockdown Easy Cooking : Bulgar Wheat Bake #easyrecipes

Bulgur and Kale CasseroleThis is quite an old recipe  from the 1990s (or maybe even before that). It takes very few ingredients and how you adapt it will very much depend on your household’s tastes.


Main dish

  • 1 large onion, finely chopped
  • 1 clove crushed garlic (more if you like garlic!)
  • 1 sweet pepper
  • 2 oz sliced mushrooms (optional)
  • 4 oz Bulgar Wheat
  • 1 x 14oz tin chopped tomatoes (or passata if its what you have to hand)
  • 1 tbs worcester sauce (or dark soy)
  • 1 tbs tomato puree
  • 5 fl oz veg stock
  • salt and pepper to taste
  • 1tsp cumin (optional)
  • 1 small red chilli (optional)

note: you can also use dried coriander or cinnamon though the latter should be used sparingly. 


  • 7 oz greek yoghurt
  • 1 egg (beaten)
  • juice of half a lemon
  • slices of tomato (optional


  • Fry onion gently for 3 or 4 mins
  • add garlic, peppers, mushrooms ans cook for 5 mins more
  • add spices and bulgar wheat and cook for a minute – stirring well
  • add tomatoes, worcester sauce and stock and bring to boil.
  • cover and simmer for 10 mins (add a little more stock of it gets dry – the bulgar wheat absorbs a lot of liquid!)
  • check seasoning and adjust seasoning
  • place in an oiled dish (not to wide or your topping will not cover the surface)
  • mix yoghurt, lemon and egg and pour it over the wheat mix
  • decorate with slices of tomato
  • bake at gas 5 or 180c for approx 20 mins or until topping has set

serve with garlic bread and a salad or green beans




note – illo is taken from internet

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