Filled Minced Meat Boats with Bulgur Rice and Cold Cucumber Soup

Cut the onion and garlic clove very small. Crumble the bread and chop the parsley into small pieces. Mix and knead all the ingredients for the boats. Now spread the mixture into tangerine-sized balls on a baking sheet and make a well in the middle for the filling.

In the meantime, cut the carrots + potatoes into cubes and bring to the boil in salted water until they are firm to the bite. Add the peas and fill directly into the minced meat. Don't let the vegetables drain completely and put them in the boats with the stock so that they don't get too dry.

Mix the tomato paste well with the lukewarm water and pour over the boats.

Preheat the oven to 200 ° (top-bottom heat) Bake the minced meat for 20 minutes on the middle rack. Then sprinkle with cheese and put in the oven for another 5 minutes.

Bulgur rice: Let the rice stand in a water bath for about 10 minutes before cooking and sift it. Heat the oil and butter in a saucepan, add the tomato paste and fold in the rice. Heat at the highest level for 2-3 minutes and keep stirring during this time. Now add the water. As soon as it starts to simmer, cover and cook on a low level for about 15-20 minutes. It is best to check briefly after 15 minutes whether the water has already evaporated. If so, switch off the stove and let the pan rest on the stove for another 30 minutes.

Cucumber soup: Peel and grate the cucumber. Mix the water and yogurt with a whisk and add the minced garlic clove + the grated cucumber. Season to taste with salt and dried mint. Fill into small soup plates, decorate with dill + a few drops of olive oil to taste and enjoy like a salad with the main course. The cucumber soup is also very tasty as a sauce over the bulgur rice!