Bulgur with Mushrooms, Feta, + Urfa Chile

The iconic chef and author Yotam Ottolenghi has inspired us with his cookbook Ottolenghi Simple. His modern day pairings with Middle Eastern roots are simply delicious. This recipe highlights a very special ingredient: Urfa Biber Chile Flakes. Native to Turkey, these chile flakes offer a wonderfully well-rounded smoky and earthy flavor with natural hints of coffee, chocolate, and raisins. Slightly hotter than Aleppo Chiles, urfa has a medium heat level that starts mild and progresses overtime. This recipe is so delicious, unique, and easy. This is a precious gem that we just couldn't wait to share with you!

 Serves 2 as a main dish or 4 as a side dish.

INGREDIENTS:

• 3/4 Cup + 2 Tablespoons bulgur wheat
• salt and pepper 
• 1 Cup + 1 Tablespoon boiling water
• 1/4 Cup + 1 teaspoon + extra to serve olive oil 
• 1 large onion thinly sliced
• 1 teaspoon cumin seeds
• 1 pound+ 2 ounces of mixed mushrooms thinly sliced
• 2 Tablespoons fresh thyme leaves
• 2 Tablespoons balsamic vinegar
• 1/2 Cup  fresh dill chopped + extra to serve
• 2 1/4 ounces crumbled feta
• 1 teaspoon urfa biber chile flakes

PREPARATION:

1. Rinse bulgur wheat and place in a large bowl.
2. Pour in 1/4 teaspoon of salt, freshly ground pepper and boiling water over bulgur. 
3. Cover bowl with plastic wrap. Let sit 20 mins or until soft.
4. Drain any excess water, set bulgur aside.
5. Meanwhile, put 2 Tablespoons of olive oil in a large saute pan on medium high heat. 
6. Add onion. Cook until caramelized.
7. Add 1/2 teaspoon of cumin seed. Continue to fry until dark golden brown. Then remove from heat and put in a separate bowl.
8. Add remaining 2 Tablespoons + 1 teaspoon of olive oil in the same pan on high heat.
9. Add mushrooms and 1/2 teaspoon of salt.  Fry until browned and softened.
10. Add remaining 1/2 teaspoon of cumin seed and thyme. Cook 1 minute stirring continuously.
11. Pour in balsamic vinegar. Cook 30 seconds (will reduce to almost nothing)
12. Stir in bulgur, onion, dill, feta, and chile flakes. Heat until warm and remove from heat.
13. To serve, top with dill and olive oil.

 Source:   Ottolenghi Simple by Yotam Ottolenghi