Long Squash with Bulgur
(Kabak Kabugu Kavurmasi - Turhal - Black Sea Region)
Skins of one medium size long squash*, washed, peel them a little bit thicker than usual, cut in julienne
1/4 cup small grain Turkish bulgur, rinsed
1 small onion, sliced
1 tbsp butter
2 tbsp extra virgin olive oil
3-4 tbsp crushed tomato, canned
1 tsp red pepper paste
1/2 tsp hot red pepper paste or more:)
1/2 cup hot water
1 tsp cumin
Saute the onion with butter and olive oil. Add the skins of squash and saute for about 2-3 minutes. Then add the the rest of the ingredients, stir. Cover and cook for about 4-5 minutes at low-medium heat. Turn the heat off. Let it rest for about 4-5 minutes.
Sprinkle some parsley and serve with Ayran with Fresh Mint Leaves or Turkish yogurt.
*Look "Long Squash-Beef in Yogurt"