Summary

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

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Instructions

1. 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.
2. Cut the onions into wedges (like you cut an apple into eighths). Cut the zucchini into slices. Finely chop the mint leaves.
3. 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.
4. Serve each serving with a Kecks soy yogurt or natural yogurt (approx. 125 g per serving).