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Turkish   -   Squash With Bulgar Pilaf   adapted from Mediterranean Cooking

  • 1 Large Butternut Squash -- peeled & cubed
  • 1 Large Onion -- chopped
  • 2 Tablespoons Olive Oil
  • 1 Large New Mexico Green Chiles -- chopped
  • 1 Pound Cherry Tomatoes -- chopped
  • 2 Teaspoons Red Pepper Flakes
  • Salt And Pepper -- to taste
  • 2 Cups Chicken Stock
  • 1 Cup Bulgur, Large Grain
  • 4 Tablespoons Olive Oil
  • 3 Medium Onions -- thinly sliced
  • 3 Cups Plain Yogurt
  • 2 Teaspoons Garlic -- finely chopped
Directions In oil, saute chopped onion 2 minutes. Add squash cook 2 mintues. Add chiles, tomatoes, pepper flakes, and 1 c water, salt & pepper. Boil, cover reduce heat and simmer 15 minutes. In separate pot, bring stock to boil. Add bulgur. Cover pan, reduce heat, cook 20 minutes. Meanwhile heat 2nd olive oil, saute sliced onions until golden. Remove bulgur from heat, set in warm place 20 minutes. Layer on plate: bulgur, squash sliced onions, then top with yogurt which has been beaten with the crushed garlic.
Serves 12
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 4, Speed: 4, Overall: 4 Rate this recipe

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