Arabic Style Bulgur Casserole
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g bulur
- 100 g date (s)
- 50 g pine nuts
- 2 onions)
- 1 clove garlic
- 2 pointed peppers
- 2 tomato (s)
- 200 g sheep cheese
- 500 ml vegetable stock
- 0.5 ½ bunch coriander
- 0.5 ½ bunch parsley
- 1 chilli pepper (s)
- 1 lemon (s)
- 3 tablespoon olive oil
- 1 teaspoon harissa
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the onions and garlic, chop the chilli. If you don`t like it so spicy, take the seeds out of the chilli pepper beforehand. Stone and dice the dates, cut the pointed peppers into strips or rings, dice the tomatoes.
- Roast pine nuts in a pan without oil. Heat 1 tablespoon of olive oil in a saucepan and fry the onions, garlic and chilli until the onions are translucent. Add bulgur and fry briefly. Pour in the vegetable stock and cook everything for 7 - 8 minutes until al dente. Then take it off the stove.
- Wash the parsley and coriander, remove the coarse stems and finely chop the herbs.
- Add the pine nuts, bell pepper, tomatoes, dates, herbs and harissa to the bulgur. Squeeze the lemon and mix in the juice and the rest of the olive oil. Season everything with salt and pepper.
- Put the Bulgarian mixture in an ovenproof dish. Dice the sheep cheese and spread on the bulgur.
- Bake in the oven at 170 ° C for 20-25 minutes.
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