Bulgur with Yoghurt
1 cup bulgur
2 cups yoghurt
1 teaspoon turmeric
2 teaspoons marjoram
2 tablespoons ghee
½ cup roasted or fried walnuts
Pinch of asafoetida
Mix bulgur, yoghurt, turmeric and salt in a cooking pot and bring to boil then lower the heat when it starts boiling and cover the pot with lid.
Keep cooking on low heat until the yoghurt is absorbed and the bulgur is soft. Add some more water if needed.
In the end add marjoram and ghee, mix and keep on heat for one more minute before you turn off.
In a serving plate garnish the bulgur dish with walnuts.
Steamed Cauliflower with yoghurt
1 kilo cauliflower
½ cup of yoghurt
Bunch of parsley, chopped fine
Bunch of fresh peppermint, chopped fine
3 tablespoons olive oil
1 tablespoon lemon juice
Chop cauliflower into medium sized pieces.
Steam or boil and drain.
Mix with the rest of the ingredients and serve.
Spicy Potatoes with Cilantro
3-4 large potatoes
1/4 cup or less cooking oil
1 chili chopped very fine
A small bunch fresh cilantro, chopped fine
1 teaspoon grated fresh ginger
½ teaspoon red paprika powder
¼ cup lemon juice
Wash the potatoes.
Boil until soft but firm.
Cut into cubes.
Place potatoes on a flat tray with a layer of absorbent paper underneath to soak any excess water.
Allow to cool for few minutes.
In a large frying pan, heat up the oil and deep fry the potatoes until they become golden browned.
Take the potatoes out of oil and place them on a plate.
In small bowl; mix lemon juice with chili, cilantro, ginger, paprika powder and salt, and sprinkle the mixture on the potatoes.