Soak 400g of bulgur for 6 hours in warm water.
3 x tsp smoked paprika or sweet paprika
1x tsp cumin
2 cinnamon quills
1x tsp salt
1x tsp dill seed
1x tsp All spice
In a fry pan slowly heat dry spices until you can smell them – this will freshen up the flavors.
3x medium zucchini
1x large brown onion
1x whole clove of garlic (fine dice)
1/2 bunch of parsley (fine dice)
1x bunch silver beet.
2x red capsicum
Chop into a medium dice all the following ingredients and put aside.
300 g ricotta
Half the chopped parsley
1/2 tsp salt
4 tsp olive oil
Juice of one lemon
In a large pot heat olive oil then add onion, garlic and spices, stir till translucent. Add all other chopped vegetables then 3 tins or 8 fresh tomatoes and a little veg stock.
Cook for 8-10 mins till soft.
In an oven proof pot :
1- Bulger on the bottom with a little veg stock.
2- vegetable mix in next.
3- ricotta mix on top
In oven 30 mins on 160″c Or till hot and brown.
Serve with yoghurt mixed with the remainder of the parsley, Lemon juice and crushed garlic. (use Greek yoghurt or full cream yoghurt).