Roasted, Stuffed Courgettes (Zucchini) with Mushrooms, Bulgur wheat and Feta

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I think most Cypriots who cook, like to stuff veggies. Aubergines, vine leaves, courgette flowers, cabbage, onions, tomatoes the list is endless. Whatever has a cavity, it can be filled with all sorts of goodies like rice, mince or veggies. Of course, if there is no cavity we can always create one. And we do it because we know that stuffed food, if done wright, tastes and looks spectacular. Continue reading

Colourful Bulgur Wheat with Sweet Potatoes and Chickpeas

bulgur sweetpot.jpgThe thing I love about bulgur wheat is that as it cooks, it absorbs flavour, better than any other grain I know. Rice is great too, but bulgur wheat is nutty and tastes great eaten hot, at room temperature, or even straight out of the fridge. My passion for sweet potatoes urged me to cook these two together. The result is a colourful, flavourful vegetarian pilaf packed with goodness and taste. Continue reading

Marinated Mushroom Salad with Roasted Pumpkin and Feta Cheese

 

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I don’t know why I call this dish a salad. It’s more like a vegetarian main. The mushrooms are marinated in a zesty dressing sweetened with maple syrup and then mixed with sweet roasted pumpkin, fresh, vibrant rocket leaves, a ton of crunchy nuts and my favourite, bulgur wheat. I absolutely love it in salads as it has the quality to absorb all the flavours and the goodness of this dish. It is a bit more time consuming than your average salad, but you could prepare the mushrooms, pumpkin and bulgur the day before and keep it in the fridge. Serve it as a light lunch or a vegetarian main. It’s a real crowd pleaser. Continue reading

Lentils with Bulgur Wheat

 

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This is insanely good! Not to mention healthy, nutritious, packed with all the earth’s goodness. Lentils get a new makeover, mixed with delicious bulgur wheat, chickpeas and plenty of fresh coriander. As Cypriots, we are used to eating coriander raw, in salads or as a garnish, but cook it with your lentils and taste all that aromatic flavor, this fantastic vegetable brings to this pilaf. Continue reading

Bulgur Salad with Roasted Pumpkin and Goji berries

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The many splendors of bulgur wheat. It’s healthy, tasty, cooks fast and makes really great salads. It works well with all veggies but I just LOVE it with squash. I got the inspiration for this dish from the Cypriot pumpkin pie, “kolokoti”. The filling of this pie is bulgur wheat, raisins, squash and cinnamon. So I roasted the squash with some cinnamon and cumin and then served it on a bed of “Mitsides” fine, bulgur wheat. Instead of raisins, I used goji berries which are far less sweeter, but raisins would also work well if you really like something sweet in your salad. Top everything with a handful of pumpkin seeds and crumbled goat cheese or feta and you’ve got the healthiest, tastiest lunch. And you know what? It tastes even better the next day. Continue reading