Sweet Bulgur sausages with chicory and pomegranate

Ingredients for 4 servings:

  • 80g bulgur
  • 5g orange zest
  • 60g dried apple
  • 40g pistachios + 20g for garnish
  • 40g liquid honey
  • 1 to 2 ripe pomegranates
  • Juice of 1 orange
  • 8 large leaves of chicory


Bring 3 dl of water to a boil. Dissolve 20g of honey in it. Pour this over the bulgur. Let the bulgur swell for half an hour. Then, refrigerate. Meanwhile, finely chop the apple and pistachios. Mix them with the remaining honey and orange zest into the bulgur.

Take a saucepan and fill it with 1 dl of water. Cut the pomegranate in half and remove the red flesh/seeds. Set aside a few seeds for garnish. Add most of the seeds to the water along with the orange juice. Bring to a boil for 2 minutes. Let it cool. Strain through a fine sieve by pressing firmly. Keep the sweet red juice.

Cut the sugarbread leaves into a rectangle of 18 cm x 8 cm. Cook the sugarbread leaves until tender and let them cool on a plate. Fill each leaf with the bulgur and roll them thinly. Arrange them on a plate and pour over the pomegranate juice. Place in the refrigerator and let marinate overnight.


Divide the rolls onto plates, distribute the juice, and sprinkle with coarsely chopped pistachios and some red pomegranate seeds.

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Used culinary technique

Sweet Bulgur sausages with chicory and pomegranate