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Ingredients
Bulgurpilaw mit Fenchel
- 320 g Zwiebeln geviertelt
- 80 g Olivenöl
- 150 g rote Paprikaschoten in Streifen
- 270 g Fenchelknollen in dünnen Scheiben
- 25 g Tomatenmark
- 1 EL Zucker
- 2 TL rosa Pfefferbeeren
- 2 EL Koriandersamen
- 1 Prise Chiliflocken, getrocknet
- 100 g Korinthen
- 400 g Bulgur mittelgrob
- 400 g Wasser
- 1 ½ TL Salz
- 3 Prisen schwarzer Pfeffer, frisch gemahlen
Kräuterdip und Fertigstellung
- 2 Knoblauchzehen
- 3 Stängel frische Petersilie Blättchen abgezupft
- 5 Stängel frischer Koriander Blättchen abgezupft
- 100 g Naturjoghurt
- 100 g Sauerrahm
- 1 EL Zitronensaft, frisch gepresst
- 20 g Olivenöl etwas mehr zum Beträufeln
- ½ TL Salz
- 2 EL frischer Schnittlauch in Röllchen
- Nutrition
- per 1 Portion
- Calories
- 768 kcal / 3215 kJ
- Protein
- 16 g
- Fat
- 32 g
- Carbohydrates
- 101 g
- Fibre
- 19.6 g
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