Greek bulgur casserole with feta cheese

Ingredients for 2 servings:

• 120 g bulgur
• 60 g onion(s), peeled
• 2 tbsp sesame oil or rapeseed oil
• 340 ml vegetable broth
• ½ tsp Ras el Hanout
• 250 g zucchini
• 1 large garlic clove(s)
• 2 tomatoes, approx. 200 g
• 100 g sheep’s cheese
• 1 tbsp tomato paste
• 200 g tomatoes, chopped
• ½ tsp harissa paste or pul biber
• 1 tsp herbs de Provence
• ½ tsp black cumin
• salt and pepper
• 60 g cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian, slightly spicy

Wash the bulgur thoroughly and drain. Dice the onions. Heat 1 tablespoon of oil, fry the onions, add the bulgur, and cover with the broth. Bring to a boil and simmer gently for 10 minutes, then turn off the heat and let it swell for another 10 minutes. Stir in the ras el hanout. Meanwhile, halve the zucchini lengthwise and slice. Finely chop the garlic. Cut the tomatoes and feta cheese into larger cubes. Heat the remaining oil and fry the zucchini. Stir in the tomato paste and garlic and fry briefly. Top with the chopped tomatoes, add the harissa, Provençal herbs, and black cumin seeds, and cook for 2 minutes. Season with salt and pepper. Mix the bulgur, tomato mixture, feta cheese, and diced tomatoes and divide between two prepared baking dishes. Sprinkle with grated cheese. Bake in a hot oven at 180°C top/bottom heat for about 15 minutes until the cheese has melted well.