I am passionate about healthy, wholesome Turkish cuisine; over 90 authentic recipes are included at my cookery book, Ozlem’s Turkish Table – Signed hardback copies are available at this link and delivered worldwide promptly.
This very easy and tasty bulgur rice makes use of the flesh of the zucchini (courgettes) that was scooped out to make the stuffed zucchini. That way, not only you get to use every bit of zucchini, but also you get a very delicious and wholesome dish in no time. This is a meal by itself, served with some garlic yoghurt, dried mint and cucumbers, Cacik, if you like.
Good, wholesome food doesn’t need to be expensive or difficult, as this wonderful dish shows.
Preparation time: 10 minutes Cooking time: 20 minutes (+10 min resting)
Flesh of 3 zucchini (courgettes)
1 onion, finely chopped
350gr/12oz bulgur wheat, rinsed and drained
400gr/14oz (1 can of) chopped tomatoes
600ml/1 pint/2 1/2 cup hot water
30ml/2 tablespoon olive oil
5ml/1 teaspoon dried mint
5ml/1 teaspoon red pepper flakes
Salt and ground black pepper to taste
Heat the oil in a heavy pan and stir in the zucchini and the onions. Cook until the onions softened. Add the bulgur wheat, tossing it thoroughly. Stir in the chopped tomatoes and pour in the hot water. Season with salt and pepper to taste and stir to combine thoroughly. Bring to boil for a minute, then reduce the heat, cover and simmer for about 10-15 minutes, until all the liquid has been completely absorbed.
Turn off the heat, cover the pan with a clean dish towel and press the lid on top. Leave to steam for about 10 minutes. Stir in the dried mint and red pepper flakes then mix with a large spoon.
You can simply enjoy this dish with cucumber, garlic and yoghurt (Cacik) and with the stuffed zucchini with ground meat and chickpeas if you like.