Summary

Ingredients

• 150 g bulur
• 300 ml vegetable stock
• 1 medium onion (s), diced
• 1 red pepper (s)
• 1 small eggplant (s)
• 1 small zucchini
• 100 g sheep cheese
• 2 tablespoon tomato paste
• garlic
• Salt (also herbal salt)
• pepper
• Paprika powder
• Chili or cayenne pepper or Tabasco

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Instructions

1. Let the bulgur simmer in the vegetable stock for about 10 minutes.
2. Meanwhile, clean the vegetables and dice them bite-sized together with the sheep`s cheese.
3. Then fry the onion cubes in hot olive oil (you can also use the oil from pickled sheep`s cheese for this). Now add the diced vegetables and fry for 5-10 minutes. Now take the bulgur off the stove - the water should now be soaked up - and mix it with the vegetables. The whole thing can now be seasoned with tomato paste, garlic, salt, pepper, paprika and chilli (I always use 1-2 tablespoons of tomato paste for seasoning, which must be mixed well - there should be no lumps) and squeeze a medium-sized clove of garlic into it . Thanks to the broth and the sheep`s cheese, there is no longer a need for a lot of salt. Finally, add the diced sheep`s cheese and only heat it up briefly so that it does not melt completely. Serve hot.
4. Tip: You can also replace the bulgur with potatoes, which also tastes very good. These are then diced, boiled (this is faster) and then added to the vegetables.