Summary

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

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Instructions

1. Chop the 2 onions.
2. Heat 2 tablespoons olive oil in a pot over medium heat, add the onions and 250g bulgur, and cook for 2 minutes.
3. Pour in the 750 ml vegetable stock and simmer over low heat for 15 minutes until bulgur is tender.
4. While bulgur cooks: Scald the 4 tomatoes with hot water for 1 minute, peel them, and dice.
5. Wash the zucchini and cut into slices.
6. Heat 2 tablespoons olive oil in another pan over medium heat and add the zucchini slices.
7. Sauté for 3 minutes, then add the 3 tablespoons tomato paste and 2 minced garlic cloves, stirring for 1 minute.
8. Add the diced tomatoes and cook for 2 minutes.
9. Season with 1 teaspoon Herbes de Provence, salt, and black pepper to taste.
10. Dice the 200g sheep cheese and mix half of it with the cooked bulgur and vegetable mixture.
11. Transfer to a baking dish and sprinkle the remaining cheese on top.
12. Bake at 180°C / 356°F in a fan-assisted oven for 15 minutes.