Ingredients with Measurements:
- 1 large eggplant, peeled and diced
- 2 medium zucchinis, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- 1/2 cup bulgur wheat
- 2 tablespoons lemon juice
- 2 eggs, beaten
- 1/4 cup chopped parsley
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the eggplant and zucchini and cook for another 5 minutes, stirring occasionally.
3. Add the tomato paste, paprika, cumin, salt, and black pepper. Stir to combine.
4. Add the water and bulgur wheat. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes, or until the vegetables are tender and the bulgur wheat is cooked.
5. In a small bowl, whisk together the lemon juice and eggs.
6. Slowly pour the egg mixture into the pot, stirring constantly. Cook for another 5 minutes, or until the eggs are cooked through.
7. Stir in the chopped parsley.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 277
- Fat: 18g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of squash instead of zucchini.
- You can use quinoa instead of bulgur wheat.
Variations:
- Add chickpeas or lentils for extra protein.
- Add diced tomatoes for a more tomato-y flavor.
- Add chopped mint for a refreshing twist.
Tips and tricks:
- Make sure to stir the pot occasionally to prevent the vegetables from sticking to the bottom.
- If the mixture seems too thick, add more water.
- If the mixture seems too thin, simmer uncovered for a few more minutes to thicken it up.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread or pita.
Suggested side dishes:
- Hummus
- Tabbouleh salad
- Roasted vegetables
Troubleshooting advice:
- If the mixture seems too thick, add more water.
- If the mixture seems too thin, simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of salmonella.
Food history:
- Kaysefe is a traditional Turkish dish made with vegetables and bulgur wheat.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Turkish