Bulgur Porridge with Pumpkin and Apples
Breakfasts • Greek
Description
Bulgur porridge with pumpkin and apples
Ingredients
- Pumpkin 5 oz
- Bulgur 5 oz
- Sugar 0 oz
- Milk 5 fl oz
- Ground Cinnamon 0 oz
- Apple 0 oz
- Butter 0 oz
- Dried Apricots 0 oz
- Fresh Mint 0 oz
- Water 5 fl oz
Step-by-Step Guide
Step 1
Peel and dice the pumpkin into 1x1 cm cubes, and chop the dried apricots finely.
Step 2
Rinse the bulgur with water, then soak it in milk and 250 ml of water.
Step 3
Add the pumpkin, dried apricots, and 0.5 cups of sugar, bring to a boil, and simmer on low heat, stirring for 20 minutes (add water as it evaporates); five minutes before it's done, stir in 0.5 cups of butter; season with salt and remove from heat.
Step 4
Peel the apples and remove the cores, then cut them into 2x2 cm cubes.
Step 5
Melt the remaining butter, transfer the apples to the skillet, sprinkle in the remaining sugar, and sauté over medium heat for 1 minute until the sugar dissolves.
Step 6
Place the porridge on a plate, top it with the apples, and drizzle with the remaining sauce from frying the apples.
Step 7
Sprinkle the porridge with cinnamon, garnish with mint leaves, and serve.
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