Oriental Bulgur Tomatoes

In a small frying pan, bring the soup to a boil. Add the bulgur, stir and leave to swell for about fifteen minutes with the lid off.

Chop a lid from the tomatoes on the stem and set aside. Scoop out the tomatoes with a baller or a spoon (use the inside for a soup, e.g. together with zucchetti).

Cut the feta into small cubes and place in a suitable bowl. Chop the basil leaves and add them.

Mix the swollen bulgur with the butter. Add to the feta and basil form, season everything together with cinnamon, pepper, salt as well as coriander and mix precisely. Fill full and slightly berg-like into the tomatoes. Put on the lids repeatedly.

Immediately before putting them in the stove, drizzle the tomatoes with a little bit of olive oil. Bake in the oven heated to 200 °C on the second rack from the bottom for twenty to twenty-five minutes.

Tip: Instead of bulgur you can also use rice or a wild rice mixture, cook it according to package instructions.

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