I wanted to make a vegetarian dish for my son.
INGREDIENTS: Quantity will feed up to 6 people
- 1 cup of coarse burghul #4, rinsed and soaked in 2 cups of tap water for 15 minutes
- 3 cups of broth (can be vegetable or chicken)
- 1 medium onion (5 oz), chopped
- 3 Tablespoons of olive oil
- 1 Tablespoon of cilantro pesto
- 1/2 bag of frozen beans ( about 2 cups)
- Spices consisting of salt, pepper, allspice, cinnamon, coriander, paprika or smoked paprika if you like a bit of heat (1/2 teaspoon each, or to your liking)
- 6 tomatoes, preferably vine tomatoes
- 1 cup of yogurt
- Core the tomatoes and puree the tomato flesh in a min-processor, removing the seeds.
- Simmer the broth gently in a small saucepan and add the tomato puree.
- Heat the oil in a pot and fry the onion for a few minutes until golden. Add the drained bulgur and stir it in the pot until all the grains are coated with oil and it gets a bit toasted. Add the spices and stir. Add the beans and stir one minute.
- Add all at once 2 cups of the hot broth and stir the pot once, then cover it and let the grains swell up and absorb the broth for 20 minutes. At this point, add the cilantro pesto and stir a bit.
- Stuff the tomatoes with the bulgur mixture and cover them with their tops. Place them in an ovenproof serving dish and pour the remaining broth at the bottom of the dish. Cover and bake in a moderate oven about 30 minutes.
- Serve warm with some cold yogurt to spoon over. Sahteyn!
If you don’t have cilantro pesto in your freezer, use some fresh chopped cilantro (about 3 tablespoons) with a teaspoon of mashed garlic, sauteed only thirty seconds in a small skillet with one tablespoon of extra-virgin olive oil.
8 Comments • Comments Feed