Bulgur – Sheep Cheese Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 onions)
- 250 g bulur (coarsely round wheat, available from Turks)
- 750 ml vegetable stock
- 4 medium tomato (s)
- 500 g zucchini
- 3 tablespoon tomato paste
- 2 cloves garlic
- 200 g sheep cheese
- 1 teaspoon herbs Provence
- olive oil
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Chop the onions and lightly roast them with the bulgur in 2 tablespoons of olive oil, fill up with vegetable stock and leave to swell over a low heat for 15 minutes. In the meantime, scald tomatoes with hot water, peel and dice them. Wash the zucchini, cut into slices and sauté in 2 tablespoons of olive oil, add tomato paste and crushed garlic, shortly afterwards also the diced tomatoes. Season with herbs, pepper and a little salt. Dice the sheep`s cheese and mix half of it with the bulgur and the vegetables, pour into a flat baking dish and sprinkle with the rest of the sheep`s cheese. Bake at 180 degrees (fan oven) for about 15 minutes.
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