John Myers
Ingredients for 4 servings:
- 2 onions (approx. 100 g)
- 2 small chili peppers, fresh (alternatively dried)
- 3 tbsp oil
- 250 g bulgur
- 500 ml vegetable broth, instant, hot
- 400 g tomatoes
- 3 tbsp parsley, chopped
- some mint, chopped
- 1 clove(s) garlic, squeezed
- some salt
- 200 g natural yogurt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
vegetarian, exotic-spicy
Finely chop the onions and chilies and sauté in the oil for about 6 minutes. Add the bulgur and cook for a good 5 minutes. Pour in the hot vegetable stock and cook for about 3 minutes. Then let it swell for 10 to 15 minutes without adding heat, until all the liquid is absorbed. Peel and deseed the tomatoes and dice them. Stir them into the bulgur and heat through again. For the sauce, mix the chopped herbs, the crushed garlic clove and the salt with the yogurt. A leaf salad goes well with it. Tip: This also works with rice instead of bulgur, but bulgur is already precooked and therefore cooks faster.
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