Arabic-style bulgur casserole

Ingredients for 4 servings:

• 250 g bulgur
• 100 g dates
• 50 g pine nuts
• 2 onions
• 1 clove(s) garlic
• 2 pointed peppers
• 2 tomatoes
• 200 g sheep’s cheese
• 500 ml vegetable stock
• ½ bunch coriander
• ½ bunch parsley
• 1 chili pepper(s)
• 1 lemon(s)
• 3 tbsp olive oil
• 1 tsp harissa
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegetarian

Dice the onions and garlic, and chop the chili. If you don’t like it too spicy, remove the seeds from the chili pepper first. Pit and dice the dates, cut the pointed peppers into strips or rings, and dice the tomatoes. Roast the pine nuts in a pan without oil. Heat 1 tablespoon of olive oil in a saucepan and fry the onions, garlic, and chili until translucent. Add the bulgur and fry briefly. Pour in the vegetable stock and cook everything for 7-8 minutes until al dente. Then remove from the heat. Wash the parsley and coriander, remove the coarse stalks, and finely chop the herbs. Add the pine nuts, peppers, tomatoes, dates, herbs, and harissa to the bulgur. Squeeze the lemon and mix in the juice, along with the remaining olive oil. Season to taste with salt and pepper. Transfer the bulgur mixture to an ovenproof dish. Dice the feta cheese and spread it on top of the bulgur. Bake in the oven at 170°C with fan for 20-25 minutes.