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1
Make the tomato sauce.
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2
Heat the olive oil in a large, heavy skillet over medium heat and add the onion.
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3
Cook, stirring, until tender, about 5 minutes, and add the garlic.
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4
Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice.
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5
Turn the heat up to medium-high and cook until the tomatoes are bubbling.
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6
Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes.
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7
Taste and adjust seasoning.
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8
Remove from the heat.
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9
If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade.
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10
Set aside.
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11
Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender.
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12
Rinse with cold water and squeeze dry.
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13
Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)
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14
Heat the olive oil over medium heat in a large, heavy skillet and add the garlic.
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15
When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale.
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16
Toss together and season to taste with salt and freshly ground pepper.
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17
Stir in the bulgur and dill, combine well and remove from the heat.
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18
Preheat the oven to 350 degrees Fahrenheit.
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19
Oil a 3-quart baking or gratin dish.
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20
Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale.
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21
Spread in an even layer.
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22
Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.
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23
Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan.
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24
Season with salt, pepper and paprika.
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25
Spoon over the tomato sauce and spread in an even layer.
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26
Sprinkle the remaining Parmesan on top.
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27
Place in the oven and bake 30 to 35 minutes, until golden.
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28
Remove from the heat and let sit for 10 minutes or longer before serving.
