John Myers
Ingredients for 2 servings:
- 1 cup bulgur, coarse
- 2 cups water
- 1 vegetable stock cube
- 2 m.-sized potatoes
- 1 large zucchini
- 1 onion(s)
- 1 garlic clove(s)
- 1 sprig of mint
- 150 g Greek yogurt
- 1 tsp lemon juice
- Olive oil or clarified butter
- Salt and pepper from the mill
- Pul Beaver
- 2 eggs
- Flour
- Breadcrumbs
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Vegetarian and light. Ideal for spring and summer.
For the mint yogurt, pluck the mint from the stem and finely chop. Mix the yogurt and mint. Season with salt, pepper, lemon juice, and a little olive oil. Cover and chill until ready to serve. For the schnitzel, halve the zucchini and cut each half crosswise into two thick slices (cutting off the rounded sides). Season with salt and pepper. Set aside. For the vegetable bulgur, chop the garlic, dice the onion, potatoes, and the remaining round zucchini. Heat a little oil in a high-sided pan. Sauté the vegetables. Add the bulgur and fry briefly. First, add two cups of water. Season with salt and pepper, and stir in the stock cube. Cover and simmer gently. Stir occasionally. For a spicy twist, add a little pul biber. Beat the eggs in a deep dish and season with salt and pepper. Roll the zucchini slices first in flour, then in egg, and finally in breadcrumbs. Heat oil and/or clarified butter in a large pan. Fry the zucchini until golden brown (only use enough oil to fry the schnitzels, do not deep-fry!) and drain on kitchen paper. Keep warm in a preheated oven at 70°C until ready to serve. When the water has almost completely been absorbed by the bulgur, taste the bulgur to see if it is cooked. Add a little more water if necessary and continue simmering until the bulgur and vegetables are tender. The water should then be almost completely absorbed. Finally, season to taste and serve with the schnitzel and yogurt. Tip: You can also add carrots and eggplant or other vegetables to the bulgur!
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