Vegan MoFo Day #2!

While visiting a good friend in Bonn, Germany, in January, she made this for us and I promptly scribbled down the ingredients in my travel notebook of sorts. In the little ramekin is plain soy yogurt. Normally, I’d eat it with something more like pita or naan, or anything but what is in the picture, but unfortunately this was the only bread-type thing in my house at the time.

Without further ado, here is the recipe as per my friend’s instructions! The only thing I changed was to use tomato puree instead of something called “Salca”, but I was informed they are basically the same thing, so, win!

Kabak Yemegi (a.k.a. Turkish Noms)!

Print Recipe

Ingredients
  

  • 1/3 cup bulgur
  • 1 onion
  • 1 courgette/zucchini striped and cut in moon shapes
  • 1 to mato peeled and chopped
  • 3 tbsp. Salca Turkish tomato thing, I used tomato puree instead
  • 2 cups water
  • a bunch of fresh dill
  • salt pepper, chili flakes, to taste
  • soy yogurt however much you want
  • pita naan, toasted bread, whatever for dipping!

Instructions
 

  • To prepare zucchini, make stripes down it's length with a peeler and cut in half, then width ways to make small moon shapes.
  • Chop the onion until the pieces are small. I'd also cut your veggies smaller than mine in the picture, but that's just personal preference!
  • Fry onion with olive oil until soft.
  • Add courgette/zucchini (same thing) and cook for 5 minutes. Be careful not to burn the onion!
  • Add cut tomato and bulgur. Stir.
  • Boil the 2 cups of water and stir in the Salca/tomato puree, then add the tomato mixture to the rest with the dill (a lot of it, we're not talking a tablespoon here), salt, pepper, chili flakes, etc.
  • Simmer the completed mixture covered for 10-15 minutes.
  • Serve with yogurt and bread!

This was really good and a completely new food and food genre (can you say that?) to me, which rarely happens nowadays. So yay, and if you’re reading this Hannah, thanks!