Summary

Ingredients

• 3 tablespoon oil
• 2 onion (s) (approx. 100 g)
• 2 chilli pepper (s), small, fresh (alternatively also dried)
• 250 g bulur
• 500 ml vegetable stock (instant)
• 400 g tomato (s)
• 200 g natural yourt
• 3 tablespoon parsley, chopped
• some mint
• 1 clove garlic
• a bit salt

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Instructions

1. Finely chop the onions and chili peppers and sauté in the oil for about 6 minutes. Add bulgur and cook for a good 5 minutes. Pour the hot vegetable stock on top and cook for about 3 minutes. Then leave to swell without heat for 10 to 15 minutes until all of the liquid has been absorbed. Skin, core and dice tomatoes. Fold under the bulgur and heat again. For the sauce, mix the chopped herbs, the pressed garlic clove and the salt with the yoghurt. A leaf salad goes well with it. Also works with rice instead of bulgur, but bulgur is already pre-cooked and therefore cooked faster.