Yahodi Msafer

A traditional, entirely vegetarian dish cooked with bulgur, eggplant, and zucchini.

🥄 Ingredients

• Ingredients:
• 1 kg coarse white bulgur
• 2 medium eggplants (approximately 500 g each)
• 2 medium zucchini (approximately 300 g each)
• 3 medium onions (approximately 400 g each)
• 0.5 cup extra virgin olive oil
• 1 tablespoon salt
• 1 tablespoon dried paprika
• 1 teaspoon black pepper
• Vegetable oil for frying the zucchini and eggplant

👩‍🍳 Instructions

1. Wash and dice the zucchini and eggplant into medium-sized cubes (not too small or too large). Fry them in oil and set aside.
2. Divide the olive oil in half. Finely chop the onion and fry it in half of the olive oil. Set aside.
3. Toast the bulgur in the remaining half of the oil until it turns a light golden brown. Add the fried onion (which should be light brown) and sauté with the bulgur for two minutes. Pour boiling water over the bulgur and let it boil until the water level is reduced by half. Add the previously fried eggplant and zucchini, along with the spices and bell pepper, to the bulgur. Stir and reduce the heat to low, simmering until the water is absorbed.

🌹 Decoration

Garnish the bulgur dish with fresh mint leaves and parsley.