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Turkish Bulgur Casserole

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Ingredients for 2 servings:

  • 140 g bulgur
  • 300 ml broth
  • 1 cucumber(s)
  • 4 bell peppers (pointed peppers), red
  • 5 olives, green
  • 10 peppers, pickled
  • 2 garlic cloves
  • 30 g sheep’s cheese
  • 250 g low-fat yogurt
  • ½ bunch parsley
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the bulgur in the broth according to the package instructions. Wash and trim the cucumber. Then halve lengthwise, remove the seeds, and slice. Wash and trim the pointed peppers, and slice into rings. Slice the olives as well. Mix the bulgur, cucumber, chili peppers, pointed peppers, and olives and place in a 24 cm casserole dish. Peel and chop the garlic. Crush the feta cheese and mix with the garlic and yogurt. Season with salt and pepper. Chop the parsley and fold in. Pour the yogurt sauce over the casserole. Bake in a preheated oven on the middle rack at 180°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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