Bulgur porridge with pumpkin and apples
2 servings
30 minutes
Bulgur porridge with pumpkin and apples is a true embodiment of Mediterranean coziness. Greek cuisine is famous for its simple yet rich flavors, and this dish is no exception. Bulgur, nutritious and aromatic, pairs wonderfully with the natural sweetness of pumpkin, apples, and dried apricots. Milk adds creaminess to the porridge while cinnamon introduces a warm spice note that evokes feelings of home. Butter softens the texture, making each spoonful silky smooth. Serving it with mint refreshes the taste and adds an elegant touch. This dish is perfect for cozy family breakfasts, slow autumn evenings, or simply those moments when you want to treat yourself to something special yet healthy and nourishing.
1
Clean and dice the pumpkin into 1x1 cm cubes, chop the dried apricots finely.
- Pumpkin: 100 g
- Dried apricots: 30 g
2
Rinse the bulgur with water and pour in milk and 250 ml of water.
- Bulgur: 150 g
- Milk: 200 ml
- Water: 100 ml
3
Add pumpkin, dried apricots, and 0.5 sugar, bring to a boil and simmer on low heat for 20 minutes while stirring (add water as it evaporates); 5 minutes before it's done, stir in 0.5 butter; salt and remove from heat.
- Pumpkin: 100 g
- Dried apricots: 30 g
- Sugar: 20 g
- Butter: 40 g
- Water: 100 ml
4
Peel the apples and remove the core, then cut into 2x2 cm cubes.
- Apple: 70 g
5
Melt the remaining butter, transfer the apples to the pan, add the remaining sugar, and sauté over medium heat for 1 minute until the sugar dissolves.
- Butter: 40 g
- Apple: 70 g
- Sugar: 20 g
6
Place the porridge on a plate, top with apples, and drizzle with the sauce left from frying the apples.
7
Sprinkle the porridge with cinnamon, garnish with mint leaves, and serve.
- Ground cinnamon: 1 g
- Fresh mint: 2 g
