Bulgur with sweet potatoes and almond leaves
Bulgur is a food made from wheat (most often from durum wheat). Bulgur is sold semi-cooked and dried, so the cooking process is accelerated. The most common use in the kitchen is in pilaf, soups, as a filling, and as a substitute for rice and couscous. Compared to rice, bulgur has more fiber and protein and higher levels of minerals and vitamins. Bulgur is used in Greek, Turkish, Mediterranean, Middle Eastern and Indian cuisine. It is recommended that bulgur be stored in the refrigerator.
- Preheat the oven to 200 ° C. Grease the baking dish with olive oil. Pour water into a medium-sized pot and add a cube of soup and let it boil.
- In a large bowl, mix the bulgur, chopped onion, diced sweet potato, parsley, parmesan, and half the amount of almond leaves (bake them first until they get the color in the pan). Mix all ingredients. Add cinnamon, salt and black pepper. Stir again.
- Pour the mixture of ingredients into the prepared baking dish. Pour over the heated soup. Cover the dish tightly with two layers of aluminum foil. Bake for 50 minutes. Remove the aluminum foil, sprinkle the remaining almond leaves and return to bake for another 15 minutes. Remove from oven. Let stand for about 10 minutes before serving.