Oriental zucchini and onion pan with bulgur

Ingredients for 4 servings:

• 200 g bulgur
• 400 ml water
• 1 tsp sea salt
• 800 g zucchini
• 3 large onions
• 60 g walnuts, coarsely chopped
• 60 g raisins
• 1 pinch of saffron
• 1 tsp ground cinnamon
• 3 tsp Baharat spice mix
• 3 sprigs of fresh mint
• ½ lemon(s), juice
• 3 tbsp olive oil
• e.g. cayenne pepper
• e.g. sea salt
• 500 g soy yogurt (yogurt alternative), to serve OR:
• 500 g natural yogurt, then not vegan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan or vegetarian

Bring the water to a boil with 1 teaspoon of sea salt, add the bulgur, bring everything back to a boil and let the bulgur swell for about 20 minutes on a low heat. Cut the onions into wedges (like you would cut an apple into eighths, for example). Slice the zucchini. Finely chop the mint leaves. Heat the olive oil in a pan. First, fry the onions briefly, then add the zucchini and fry until the onions are tender and the zucchini still has a bite. Add the raisins, walnuts, mint, and spices and season everything with the lemon juice. Fold in the cooked bulgur and season again to taste, if desired. Serve each portion with a scoop of soy or natural yogurt (about 125g per portion).