A friend of ours introduced bulgur to us a couple of months ago and since then we could not get enough of it. It is the next best thing after rice! Its also more affordable and readily available in Germany, since there are plenty of turkish shops peppered all over the city, more than asian shops at least! To be honest, we cannot be certain what type of cuisine this is. As much as I would like to claim it is “middle eastern” it really is just our take on it.
We do quite love this way of eating it. There is something about bulgur and tomato sauce that is very addictive. Good news for all the health nerds out there! Bulgur is also HEALTHY! A cup of bulgur has fewer calories, less fat, and more than twice the fiber of brown rice. Now don’t you just wanna run out there and grab some bulgur? AND it is super quick and easy to make too! It usually only takes 11 mins till your bulgur is ready! Okay enough raving about it. Lets get on with this colour work of food art.
The lovely green salad at the side is tabbouleh, made with a ton of parsley, mint, tomatoes, ultra fine bulgur and lemon juice. We do not have the exact recipe because a friend made!
300g minced meat
1 red bell pepper
400g peeled tomatoes from a can
1 red onion
salt & pepper
1 tbs dried mint
handful chopped coriander
2 cloves of garlic
1 tsp of cumin
Wash and chop zucchini, bell peppers and onions.
Heat pan/wok with oil, sauté onion and bell peppers for 1-2 mins then add the zucchini. Fry for another 1-2mins till all vegetables are soft. Transfer vegetables onto a clean plate.
Add a little more oil to the pan,together with the chopped garlic and minced meat. Fry till meat is almost cooked (brown on the outside)
In the meantime, prepare the bulgur. I used half a cup of bulgur and pour hot water over it (in the cup) till the cup is filled to the brim with hot water. (let it sit till water is absorbed)
Add the vegetables back into the pan and pour peeled tomatoes and the rest of the seasoning ( salt, pepper, cumin, paprika). Add bulgur into the wok and simmer for about 10mins.
Serve with crumbled goats cheese on top.