50 g Bulgur
2 Tomatoes
¼ Onion
½ Clove of garlic
Salttaste
Peppertaste
½ Small cucumber
¼ Sweet pepper
40 g Feta
20 g Pumpkin seeds(instead of cheese)
½ Olive oil
½ tsp Dried oregano (any herbs)
Bulgur:
1
Cook porridge until cooked in a ratio of 1: 1.5;
2
While bulgur is being prepared, finely chop the onion and garlic and fry in a preheated pan. It is advisable not to use oil, but if the pan does not allow it, you can grease it with olive oil using a brush or cotton pad.
3
Add finely chopped tomatoes, add salt and pepper to the browned onion and garlic, cover with a lid and let it stew for 5 - 10 Minutes;
4
Pour the cooked porridge on top with tomato sauce.
Salad:
5
Cut vegetables into small squares;
6
Finely chop / cut feta to taste and sprinkle with dry herbs;
7
Add olive oil, salt and pepper to the chopped vegetables;
8
Sprinkle feta cheese on top.
CategoryMain Cource, Porridge, SaladsCuisineGreek, MediterraneanCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
50 g Bulgur
2 Tomatoes
¼ Onion
½ Clove of garlic
Salttaste
Peppertaste
½ Small cucumber
¼ Sweet pepper
40 g Feta
20 g Pumpkin seeds(instead of cheese)
½ Olive oil
½ tsp Dried oregano (any herbs)