Zutaten
- Coarse bulgur, washed and soaked in two cups of pine water for 15 minutes1 cup
Hühnerbrühe3 cups- Small onion, chopped1 piece
Olivenöl3 tablespoons
Korianderpaste1 tablespoon- Fava beans, frozen2 cups
Salz0.5 teaspoon
Pfeffer0.5 teaspoon
Gemischte Gewürze0.5 teaspoon
Gemahlener Zimt0.5 teaspoon
Gemahlener Koriander0.5 teaspoon
Paprika0.5 teaspoon- Tomatoes6 pieces
Joghurt1 cup
Schritte
- 1
Remove the pulp from the tomatoes and blend the contents in a blender, removing the seeds.
5 MinBenötigte Werkzeuge:
Mixer - 2
Cook the broth on low heat in a small pot and add the tomato puree.
5 MinBenötigte Werkzeuge:🍳Small pot - 3
Heat the oil in a pot and sauté the onion for a few minutes until golden. Add the drained bulgur and stir in the pot until all the grains are coated with oil and slightly toasted. Add the spices and stir the mixture. Add the fava beans and stir the mixture for one minute.
5 MinBenötigte Werkzeuge:
Topf - 4
Add 2 cups of hot broth all at once and stir the mixture in the pot immediately, then cover the pot and let the grains cook and absorb the broth for 20 minutes. At this stage, add the coriander paste and stir slightly.
20 Min - 5
Stuff the tomatoes with the bulgur mixture and close them with their tops. Place in an oven-safe serving dish and pour the remaining broth at the bottom of the dish. Cover the dish and bake the tomatoes in a preheated moderate oven for 30 minutes.
30 MinBenötigte Werkzeuge:🍳Baking dish - 6
Serve hot with some cold yogurt to pour on top.
5 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

