John Myers
Bulgur with Zucchini
The perfect bulgur with zucchini recipe with a picture and simple step-by-step instructions.
- 250 g Pork fillet tips in rosemary marinade
- 1 Zucchini
- Parsley, chives
- 1 tablespoon Garlic and onion paste
- 450 g Bulgur pre-cooked
- Chicken broth instant
- 100 g Ajvar
- 100 g Cream yogurt
- Oil
- 100 ml Water
- Salt and pepper
- Before that I would like to say that it was something different for me, with different spices and ingredients. I got the recipe from a friend and then went off to buy the ingredients, such as bulgur and ajvar. Was unknown to me from taste until then.
- The day before, cut the pork tenderloin into strips and marinate. Marinade consisting of oil / olive oil, rosemary, salt, pepper, paprika. Rub the meat with it, put it in a plastic bag, close it and put it in the fridge.
- Heat some oil in a large pan and briefly sear the fillet strips until they are cooked through.
- In the meantime, halve the zucchini lengthways and cut into slices. And roughly chop the herbs.
- Remove the meat from the pan and keep it warm. Put the zucchini slices with a little oil and the garlic paste in the pan and fry briefly.
- Then add the precooked bulgur, 100 ml water, stock and ajvar to the zucchini. Mix everything well and simmer for a few minutes. Season to taste with salt and pepper.
- For the dip, mix the yogurt with the chopped herbs and season with salt and pepper.
- Spread the zucchini bulgur on the plates and place the sliced meat on top. Top it off with some of the herbal dip. Enjoy the meal.
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