John Myers
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Bulgur Pan with Fresh Topping
The perfect bulgur pan with fresh topping recipe with a picture and simple step-by-step instructions.
The bulgur pan
- 2 cups Bulgur
- 1 piece Eggplant fresh
- 3 piece Turkish peppers
- 2 Toes Garlic
- Extra virgin olive oil
- White wine lovely
- Salt
- Pepper from the grinder
- 3 tsp Elchipanzis spice mix
- 100 g Sheep cheese
- 1 glass Tomato juice
- Parsely
- Lemon juice
- 1 tsp Sesame paste tahini tahini
The topping
- 200 g Yogurt
- Salt
- Pepper from the grinder
- Cucumber
- 100 g Sheep cheese
The bulgur pan
- Boil the bulgur in water and set aside. Heat oil in a pan and add peppers that have been pitted and cut into rings. Fry the peppers well. Cut the aubergine into cubes and add to the pan as well. Press the garlic and mix with it. Let it stew with the lid closed. Deglaze with a dash of white wine, salt and pepper. Add the bulgur. Season with Elchipanzi’s spice mixture (to be found in my cookbook), crumble in the sheep’s cheese and add the tomato juice. Finely chop the parsley and mix in with a few squirts of lemon and tahini.
The topping
- For the yoghurt dip, put the yoghurt in a bowl and season with salt and pepper. Cut the cucumber into small cubes and set aside. Crumble the sheep cheese and also set aside.
Serving
- Put some of the bulgur pan on a plate, add 1-2 tablespoons of yoghurt dip, some cucumber cubes and some of the crumbled sheep’s cheese, done.
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