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Pitas Stuffed with Warm Bulgur

A pita stuffed with bulgur, sweet curry, balsamic vinegar, garlic, scallions, grapes, cranberries, bell pepper, feta, and lettuce.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Pitas Stuffed with Warm Bulgur

Oven300°F
Time10 to 15 minutes

Ingredients

Directions

Prepare the bulgur

  1. Preheat oven to 300°F.

  2. In a medium saucepan, bring 1 1/2 cups water to a boil.

  3. Remove from heat, stir in bulgur, and let sit, covered, until tender, 10 to 15 minutes (it will still be a bit chewy).

  4. Meanwhile, heat pitas in warm oven.

Make the filling

  1. Transfer bulgur to a large bowl, and add curry powder, balsamic vinegar, garlic, scallions, grapes, cranberries, and bell pepper, stirring well.

  2. In a large skillet, heat oil over medium heat.

  3. Add bulgur mixture, and cook, stirring, until hot.

  4. Remove from heat, and stir in feta.

Assemble

  1. Stuff lettuce and mixture into each pita.

Nutrition, whole recipe (rough)

554Calories
12 gProtein
36 gFat
52 gCarbs

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Feta Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Red Grape1/2 cup (76g)62
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Turmeric1 tsp ground (3g)9
Lettuce1 cup shredded (36g)5
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Bulgurnot in our table0
Wheatnot in our table0
Leafnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Bulgur + wheattop 8% of all pairs
    Smell alikemoderate
    Cooked together95 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Clove + raisintop 9% of all pairs
    Smell alikemoderate
    Cooked together4,070 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bulgur
Absorbs water as it softens, forming the chewy, hearty body of the filling.
Grapes
Add juicy sweetness and moisture that keeps the filling from drying out.
Feta
Adds salty, tangy richness that softens slightly from the residual heat.
Balsamic vinegar
Adds acidity that brightens the sweetness of the grapes and dried fruit.
Olive oil
Fat that carries the garlic and curry flavors and helps the filling brown lightly.
Garlic
Contributes sharp aroma that mellows and deepens when the filling is cooked.

The step that matters

Let the bulgur sit covered until tender. Bulgur softens by absorbing hot water while covered. Removing the lid or stopping early leaves it hard and dry, so the filling won't hold together well.

Swap the raisin

How well each one fits the dish's main ingredients (bulgur, wheat, vinegar, clove, garlic, grape, pepper):

  1. Cherryfits better
  2. Limefits better
  3. Lemonfits better
  4. Raisinthe original

Fit is the average pairing score against bulgur, wheat, vinegar, clove, garlic, grape, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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