Warm Bulgur with Honey & Za'atar Roasted Apricots, Feta & Pistachios
Apricots have always lived a double life — a dessert fruit in the morning, a savory star by evening. It was high time to give them their chance on the savory side.
- Prep time: 25 minutes
- Cook time: 15 minutes
Apricots in a savory dish might seem surprising. And yet — once roasted with honey and za'atar, they develop a caramelized sweetness that pairs beautifully with feta and the crunch of pistachios.
Ingredients
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eu apricots
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meat stew
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vegetable broth
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vegan cheese
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pistachios
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spring onions
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olive oil
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honey
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minced meat
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lemons
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salt and pepper
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espelette pepper
Recipe steps
Cook the bulgur
Pour the bulgur into a salad bowl. Cover with 400 ml of hot boiling vegetable stock, add a pinch of salt & pepper and cover with a plate or plastic wrap. Let it swell — bulgur is the kind of ingredient that does the work all by itself, no hand-holding required. Fluff with a fork and let it cool.
Marinate the apricots
Cut the ripe (but still firm) apricots in half and remove the pits. In a bowl, mix the honey, za’atar, olive oil and a pinch of salt & pepper. Coat the apricot halves with this mixture. Let marinate for 10 minutes — they’ll soak up the spices and become even more promising.
Roast the apricots
Heat a pan or grill over high heat. Place the apricot halves cut-side down. Roast without touching — patience is a virtue, especially in the kitchen. Flip them and cook for another minute. They should be lightly caramelized but still hold their shape.
Season the bulgur
Season the cooled bulgur with the remaining olive oil, the juice and zest of 1 lemon (juice + zest), salt and pepper. Mix well. Taste — it should be generously seasoned since the crumbled feta and apricots will add even more flavor on top.
Plate and serve
Divide the bulgur among plates. Arrange the roasted apricots on top. Crumble the feta generously over everything. Scatter with roughly crushed unsalted pistachios, hand-torn fresh mint leaves and, if you like a bit of heat, a pinch of Espelette pepper or paprika (optional). Serve warm or at room temperature — this dish is even better when the flavors have time to mingle.
Tips and variations
- Bulgur can be replaced with quinoa or couscous depending on what you have on hand. Couscous cooks in 5 minutes and is perfect for busy evenings.
- For a heartier version, add grilled chicken cubes or homemade falafel on top — the za’atar ties all the elements together.
Anti-waste tips
Got apricots that are overripe or slightly bruised? They’re perfect here: once cooked, their imperfections disappear completely and their flavor intensifies. This is exactly the kind of produce Uglyfruits sends you — and you’re absolutely right to embrace it.
Apricot pits contain an edible inner kernel (bitter almond) — in small quantities, toasted, it subtly flavors desserts. Use sparingly and never raw.
Leftover mint can be frozen whole in a bag — it loses its texture but keeps all its aroma for teas, sauces and tabbouleh the following week.
