I saw this idea in wonderful cookbook by Ana Sortun called SPICE and adapted it a little with adding more vegetables and spices. And since I love Mediterranean food ideas, for its great combination of flavors and healthy nutritious ingredients, and the plenty of ideas for vegetarian cooking, I had to try it. With my litte twist on it.
makes 6 muffin size servings
4 tbsp butter (make brown butter)
1 pound curry pumpkin
1 smaller piece of celeriac
1/2 cup leek
3 garlic cloves
1 1/2 cup fine bulgur
2 1/2 cups vegetable stock
1 green pepper, finely chopped and fried on little olive oil
1 ts 5 spice and little bit of grated nutmeg
1 cup good quality feta
1 bunch cilantro
1 small red chili
cumin, turmeric, fennel, smoked paprika
salt and pepper
Roast vegetables in oven just with some olive oil, salt and pepper till soft and mushy and puree in vitamix.
Cook bulgur in stock for 5 minutes and let sit for about 15 minutes till it cools off. Add spices, green pepper, browned butter and stir well. It will be soft like a dough.
While cooling the bulgur, mix the spicy feta, chop the cilantro finely and chili (by your own taste) with about 1/4 teaspoon of each spice. Trust your taste buds with amounts.
Grease a muffin tin with olive oil molding in bulgur mixture leaving space in middle. Fill this hole with feta mix and cover with more bulgur mix so there is no cheese uncovered.
Bake on 375’F for about 15 minutes.
Turn them out on plate and serve with little harissa and greens, topped with sliced almonds.
Tips: roast more vegetables together and save some purree for making a soup, adding just little stock ...