Oriental Zucchini and Onion Pan with Bulgur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g bulur
- 400 ml water
- 1 teaspoon sea salt
- 800 g zucchini
- 3 large onion (s)
- 60 g walnuts, rouhly chopped
- 60 g raisins
- 1 pinch saffron
- 1 teaspoon cinnamon, ground
- 3 teaspoons Baharat spice mix
- 3 stalks mint, fresh
- 0.5 ½ lemon (s), including the juice
- 3 tablespoon olive oil
- Cayenne pepper
- sea salt
- 500 g soy yourt (yourt alternative), for servin OR:
- 500 g natural yohurt, then not vean
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil with 1 teaspoon of sea salt, pour in the bulgur, bring everything to the boil again and let the bulgur swell over a low flame for about 20 minutes.
- Cut the onions into wedges (like you cut an apple into eighths). Cut the zucchini into slices. Finely chop the mint leaves.
- Heat the olive oil in a pan. First fry the onions briefly and then add the zucchini and fry until the onions are cooked through and the zucchini still have a bite. Add the raisins, walnuts, mint and spices and season to taste with the lemon juice. Fold in the cooked bulgur and season again to taste if necessary.
- Serve each serving with a Kecks soy yogurt or natural yogurt (approx. 125 g per serving).
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