Brown Bulgur Pilaf

The Recipe

1. In a wide pot, put olive oil then add brown bulgur.
2. Roast for 1 – 2 minutes, add butter.
3. Add salt and water. Cook on medium heat, lowering afterwards, until water is absorbed.
4. Let rest for 10 minutes, then serve.

Beetroot Bulgur Salad

The Recipe

• Cut the branches of beets 10 cm away from the beets and wash carefully with a brush. Peel the barks thin and cut them into half.
• Take them into an oven tray and flavour them with branch thyme, clove garlic, Riviera olive oil, salt and black pepper.
• Divide beets into 5 equal portions along with the garlics. Wrap each beet portion into folio airtight. Bake the beets for 1 hour in an oven at 180 degrees.
• Remove the folio after baking and keep baking for 20 more minutes to char the top parts of the beets.
• Boil bulgur with 3 glasses of water for 1 hour until you are sure it is done. Filter it and let excess starch go with cold water. Take cooling bulgur into an oval cup.
• Chop fresh onions and tomatoes. Remove marjoram leaves and chop. Add them into the salad. Crush brynza with your hands and add into the salad.
• Flavour it with salt, black pepper and natural olive oil. Remove baked beet from the oven and cool them. Take the salad you prepared and take them to a serving plate.