Recipe

Kibbe Recipe

	Coxja / All my dishes 2 years, 6 months ago This is a lovely vegetarian dish which even meat eaters should love. Prep:10m Cook:40m Servings:4	Coxja
	bulgar wheat mushrooms

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Ingredients

200 grams bulgar wheat

400 grams mushrooms chopped to just over bite sized

two medium tomatoes chopped into quarters

1 teaspoon cinnamon

4 medium onions, chopped

two handfuls fresh mint, chopped

pine nuts

natural yoghurt

butter

Directions

Pre-heat oven to 180 C.

Generously butter a medium sized casserole dish (5 x 7 inches)

Cover the bulgar wheat with cold water and leave to soak.

Chop up the onions and fry in a pan for about 5-7 minutes in olive oil until softened.

Add cinnamon to the onions and continue frying gently until golden brown.

Put half of the onion mixture into the wheat. Return the rest to the heat and add a bit more olive oil.

When the oil has re-heated add the mushrooms, one handful of chopped mint, a handful of pine nuts and the tomatoes. (You can add salt. This is optional.) Cover the pan with a lid and cook on a moderate heat for 8-10 minutes.

Take off lid and continue cooking for another minute or two but don't allow to dry out.

Put half of the wheat mixture into the bottom of the casserole dish and press down lightly. Put the mushroom mixture on top of this and then add a final layer of the wheat mix.

Sprinkle a few pine nuts on top of the dish and then dot generously with butter.

Bake in the oven for 30 minutes. In the meantime mix a handful of chopped mint into a small pot of natural yoghurt.

Serve the hot casserole with the yoghurt mix.

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