Recipe by justcallmetoni
At first glance, the origins of this dish may be a bit confusing. We associate risotto with Italia and the spices are North African. Truth be told, the dish is actually from Cyprus. Bulgur is a frequent menu item for me and I'm looking forward to trying this one as pumpkins become more readily available in the market. The original recipe calls for a much larger amount of oil, I've reduced it to make this dish a little lighter. Posted for the Zaar World Tour.
Top Review by brokenburner
I used pumpkin for this recipe, and I don't think it's my favorite type of winter squash. Maybe I would have liked it more if I'd used butternut or acorn... this was a good recipe, but a little bland. It needs some more spices, or maybe a little salt. Overall good though. Thanks.
- 4 -6 teaspoons olive oil
- 1 1⁄2 inches cinnamon sticks
- 1 medium onion, chopped
- 1⁄2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1⁄2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
- 1⁄2 cup coarse cut Bulgar wheat
- 1⁄2 teaspoon salt
- 3⁄4 cup water or 3⁄4 cup vegetable broth
Directions See How It's Made
- Place oil in a large heavy saucepan over medium high heat. When the oil is hot (not smoking), add the cinnamon and stir-fry for 10 seconds. Add the onions and cook for 2-3 minutes allowing the onions to color a bit around the edges.
- Add the diced pumpkin, bulgur and salt. Stir-fry for 3 minutes. Add water or broth, stir and bring to a boil. Cover the pot with a lid and reduce to a low simmer and cook for 30 minutes. Lift the lid, cover the pot quickly with a clean dishcloth, return lid to pot. Remove from heat and let stand for 15 minutes.
- Stir gently before serving.