Veggie Bulgur Stir-Fry with Halloumi & Paprika

In summer, the dishes for lunch should be fresh, light and ideally quickly prepared. Therefore, couscous and/or bulgur is ideal for the summer kitchen, just pour hot water over it and allow to soak or simply cook for a few minutes until done.

In today’s recipe, I’ll show you a quick & veggie bulgur pan with spicy halloumi cheese & paprika. Prepared super quickly & on the table in a maximum of 30 minutes. Have fun cooking!




Cooked/Baked today: Veggie Bulgur Stir-Fry with Halloumi & Paprika
Difficulty: Easy – Medium
Preparation Time: 30 minutes
Category: Main Dishes, Fast Food, Veggie Recipes, Recipes with Halloumi Cheese, Oriental Recipes, Recipes with Bulgur, Summer Recipes
Our Recipe rating:

Ingredients for 4 – 6 servings:

• 400 grams halloumi cheese
• 250 grams bulgur
• 500 milliliters water
• 3 bell peppers (red, yellow & green)
• 1 can chopped tomatoes
• 1 large onion
• 2 cloves garlic
• A teaspoon each of smoked paprika powder, cumin, sumac, majoram, thyme & oregano
• A handful raisins
• A handful roasted cashew nuts
• Oil for frying
• Salt & pepper to taste
• 1 cup sour cream or yogurt
• Parsley & lemon wedges for garnishing

Required kitchen gadgets, helper & preparations:

• Large pan with lid
• Small plate for halloumi

Instructions:




…for bulgur stir fry:

Take the halloumi out of the pack, pat dry and then cut into cubes, strips or slices. Peel onion & cut into strips. Core the peppers & cut into small pieces. Peel and finely chop the garlic. Heat a large pan with a dash of oil, add halloumi to the pan & sauté over medium to high heat for approx. 3 – 4 minutes, turning occasionally & season with 1 teaspoon smoked paprika powder.

Lift the halloumi out of the pan and set aside. Next, add the prepared vegetables to the pan & sauté for another 3 – 4 minutes over medium heat, turning occasionally. Then add 250 grams of bulgur, 500 milliliters of water, 1 can of chopped tomatoes and 1 teaspoon each of salt, cumin, sumac, marjoram, thyme and oregano.

Stir the bulgur pan well, bring to the boil & then gently simmer with the lid closed for 8 – 10 minutes over low to medium heat, stirring occasionally.

In the meantime, roughly chop 1 handful of cashew nuts, cut lemons into wedges & finely chop parsley. As soon as the bulgur is done, season everything with salt & pepper, also add the chopped cashew nuts & 1 handful of raisins, put the halloumi back into the pan & stir everything well & let it sit on the stove for a few minutes with the lid closed.

Dis up the finished bulgur stir fry on deep plates, garnish with lemon wedges & chopped parsley & serve with sour cream or yoghurt. Bon appetit & have fun cooking!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):