Summary

Ingredients

• 100 g bulur
• 1 small Can (s) tomato (s), lumpy
• 500 ml vegetable stock
• 1 medium onion (s)
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 teaspoon, heaped pepper (s), hot pink or puliber
• pepper
• salt
• 1 pinch (s) sugar

Also: (for the vegetable pan)

• 1 red pepper (s)
• 1 green pepper (s)
• 2 large carrot (s)
• 1 small zucchini
• 150 g mushrooms, brown
• 2 medium onion (s)
• 1 tablespoon olive oil
• 2 cloves garlic
• Rosemary, chopped
• Marjoram, chopped
• Thyme, chopped
• Bell pepper (s), hot pink or puliber
• 250 g feta cheese

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Instructions

1. Rinse the bulgur in a colander with cold water, finely dice the onion.
2. Heat the olive oil in a pan, add the onion cubes and sauté, stir in the tomato paste, stir in the bulgur and fry briefly. Add diced tomatoes, paprika and salt and fill up with the broth, bring to the boil and then leave to soak for 10 minutes over low heat with the lid closed. Remove from heat and let steep for another 10 minutes.
3. For the vegetable pan, finely dice the onions, cut the garlic and carrots into thin slices, cut the paprika into thin strips, dice the zucchini, clean the mushrooms and cut them into leaves.
4. Heat the olive oil in the pan, fry the onions until translucent and, depending on the different cooking times, add the carrots, peppers, zucchini and mushrooms with the chopped herbs and garlic. Season with paprika, salt and pepper.
5. When the vegetables are firm to the bite, add the bulgur and stir in the diced feta. Heat everything again while stirring until the feta cubes are slightly melted. However, they should not completely dissolve.
6. A glass of red wine goes well with it.