Bulgur with vegetables and spices
4 servings
60 minutes
Bulgur with vegetables and spices is a bright and aromatic dish rooted in Mediterranean traditions, where bulgur is valued for its nutrition and delicate nutty flavor. In this recipe, it is infused with spices—curry and cinnamon—that add Eastern notes, while fresh vegetables—eggplant, bell pepper, tomato, and leek—provide juiciness and richness. The dish is prepared in a cauldron or baked in pots, acquiring a rich taste and pleasant texture. It can be served as a standalone dish or used as a side for meat and fish. Bulgur with vegetables pairs wonderfully with herbs and yogurt sauces, creating a harmonious balance of flavors. An ideal solution for those who appreciate simplicity, nutrition, and aromatic culinary traditions!
1
We cut the eggplant and bell pepper into medium cubes.
- Eggplants: 1 piece
- Sweet pepper: 1 piece
2
Tomatoes are also diced, garlic is finely chopped, and onion is sliced into thin rings.
- Tomatoes: 1 piece
- Garlic: 1 clove
- White part of leek: 1 piece
3
Heat olive oil in a pan, add curry and cinnamon, and warm them for a minute. Add vegetables and quickly sauté for about 7 minutes, stirring constantly. Add thyme and oregano.
- Olive oil: 3 tablespoons
- Curry: 1 teaspoon
- Cinnamon: pinch
- Oregano: to taste
4
We add bulgur to them. We mix.
- Bulgur: 250 g
5
We transfer bulgur with vegetables into a dish — I use a cauldron or ceramic pots for the oven. Pour 500 ml of water into the mixture. Stir. If cooking in a cauldron, bring to a boil and cook on low heat covered for 30 minutes; pots can be covered with foil and placed in the oven at 180 degrees for 30–40 minutes.