Bulgur with Zucchini

Ingredients

• 1 kilo zucchini
• 1 kilo (5 cups) coarse bulgur
• to taste fresh cilantro
• to taste crushed garlic
• 1 teaspoon black pepper
• to taste salt
• 2 tablespoons ghee
• 2 cups for every cup of bulgur water
• optional olive oil

Instructions

1. Rinse the bulgur lightly with water in a kitchen colander, only to remove any impurities, then drain it without soaking.
2. Cut the zucchini on a cutting board into pieces approximately the size of a finger segment.
3. Put the ghee in a cooking pot over the heat until it warms slightly.
4. Add the zucchini to the cooking pot and stir it with the ghee.
5. Sprinkle the salt over the zucchini in the cooking pot.
6. Add a pinch of pepper to the zucchini in the cooking pot, to taste.
7. Leave the zucchini in the cooking pot until it is about half cooked.
8. Add the rinsed and drained bulgur to the cooking pot over the zucchini.
9. Stir the bulgur with the zucchini and ghee in the cooking pot several times, until the bulgur is lightly toasted before adding the water.
10. Add hot water to the cooking pot, using 2 cups of water for every cup of bulgur.
11. Add salt to the cooking pot to taste.
12. Leave the cooking pot over high heat until it begins to boil.
13. Cover the cooking pot and let the bulgur cook until the water has dried up and the bulgur grains are cooked.
14. Finely chop the garlic and fresh cilantro on a cutting board, then mix them together in a small bowl until well combined.
15. Add the garlic and cilantro mixture to the cooking pot after the bulgur is cooked and its water has dried up.
16. Stir the ingredients in the cooking pot until the cilantro and garlic are distributed throughout the dish.
17. Spoon the bulgur with zucchini onto a serving platter and serve hot.