Summary

Ingredients

• 1 cup bulgur, coarse
• 2 cup water
• 1 vegetable stock cube
• 2 medium potato (s)
• 1 large zucchini
• 1 stalk mint
• 150 g cream yourt, Greek
• 1 teaspoon lemon juice
• 2 egg (s)
• Olive oil or clarified butter
• Salt and pepper from the mill
• Pul beaver
• Flour
• breadcrumbs

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Instructions

1. For the mint yoghurt, pluck the mint from the stem and cut finely. Mix the yogurt and mint. Season with salt, pepper, lemon juice and a little olive oil. Cover and chill until ready to serve.
2. For the schnitzel, halve the zucchini and cut the halves crosswise into two thick slices (cut off the round sides). Season with salt and pepper. Put aside.
3. For the vegetable bulgur, chop the garlic, cut the onions, potatoes and the round leftovers from the zucchini into cubes.
4. Heat some oil in a pan with a high rim. Sweat vegetables in it. Add bulgur and fry briefly. First add two cups of water. Salt, pepper and stir in the stock cube. Cover and simmer gently. Stir occasionally. If you like it spicy, add some Pul Biber to it.
5. Mix the eggs in a deep plate and season with salt and pepper. Roll the zucchini slices first in flour, then in egg and finally in breadcrumbs.
6. Heat the oil and / or clarified butter in a large pan. Bake the zucchini until golden (just enough fat to fry the schnitzel, not deep-fry!) And drain on paper towels. Possibly keep warm in the 70 ° C oven until serving.
7. When the water is almost completely absorbed by the bulgur, try the bulgur to see if it is already done. If necessary, add a little more water and continue to simmer until the bulgur and vegetables are cooked through. The water should then be almost completely absorbed. Finally, season again to taste and serve with the schnitzel with the yoghurt.
8. Tip: You can also add carrots and aubergines or other vegetables to the bulgur!