Summary

Ingredients

• 140 g bulur
• 300 ml broth
• 1 cucumber (s)
• 4 bell peppers (pointed peppers), red
• 5 olives, green
• 10 peppers, pickled
• 2 cloves garlic)
• 30 g sheep cheese
• 250 g yourt, low-fat
• 0.5 ½ bunch parsley
• salt and pepper

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Instructions

1. Cook the bulgur in the broth according to the instructions on the package. Wash and clean the cucumber. Then halve lengthways, core and cut into slices. Wash and clean the pointed peppers and cut into rings. Also cut the olives into rings.
2. Mix the bulgur, cucumber, chili peppers, pointed peppers and olives and place in a baking dish (24 cm). Peel and chop garlic. Mash the sheep`s cheese and mix with the garlic and yoghurt. Season with salt and pepper. Chop and fold in the parsley. Pour the yogurt sauce over the casserole.
3. Bake in the preheated oven on the middle rack at 180 ° C for about 20 minutes.