This is the classic Cypriot version of Bulgur with tomatoes and pasta vermicelli and in this recipe, it’s accompanied with what was found today in the farmers market; Chayote Squash and Leeks.
Not many know Chayote Squash, otherwise known as Pear Squash for its resemblance with pears. An edible fruit probably originating from Central America, is found nowadays in various part of the world, among them Cyprus.
It has a firm crunchy texture with a mild sweetness that goes well in sautéed dishes and pears well with onions, peppers and tomatoes.
Chayote with Leeks & Bulgur
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Chayote with Leeks & Bulgur
Ingredients
- 500 gr Bulgur
- 110 gr Vermicelli , crushed to 2-3 cm length.
- 1 small Yellow Onion , finely diced
- 200 ml Tomato Passata , by Mitsides
- 80 ml EVOO , Extra Virgin Olive Oil
- 50 ml Lemon juice
- 2 cubes Vegetable Bouillon , Mitsides, diluted in 900 ml warm water
- 2 Chayote Squashes , peeled, halved and quartered lengthwise and then sliced 3 mm thick
- 2 small Chorizo Sausages , halved lengthwise and sliced 3 mm thickChorizo sausages, halved lengthwise and sliced 3 mm thick
- 2 medium Leeks , halved lengthwise and sliced 3 mm thick
- 1 Orange Bell Pepper , deseeded and diced
- 80 ml White wine
- 2 ½ teaspoons Sea Salt
- 1 teaspoon fresh ground Black Pepper
Instructions
- We start with the Bulgur; in a medium pot add the oil on medium heat for 1 minute. Add the onion and sauté until translucent. Add the vermicelli and continue sautéing for 2 minutes.
- Add the bulgur and keep on sautéing for a minute or until the bulgur is well tossed with the oil.
- Add the passata in the vegetable broth along with 30 ml of the lemon juice, mix well and add in the Bulgur. Turn the heat up, season with 1 ½ teaspoons of salt and ½ teaspoon of pepper, toss and bring to a boil. Wait for a minute while stirring, take off the heat and cover with the lid on for 12 minutes.
- Finally uncover and place a kitchen towel to absorb any remaining humidity, for further 12 minutes.
- For the Chayote we take a medium-large pan and place on medium heat. Wait for a minute or two to heat up and add the chorizo. Sauté for 4-5 minutes until a bit crisp, remove from the pan and keep aside.
- In the same pan as the chorizo was with the fat kept in there, add the leeks and toss. Sauté for 2 minutes, add the peppers and sauté for 2 more minutes.
- Add the Cayote, increase the heat and sauté for 3-5 more minutes and until they begin to brown. Add the wine and deglaze until the alcohol is burnt and evaporated. Season with 1 teaspoon of salt and ½ teaspoon of pepper, pour 20 ml of the lemon juice, drop in the cooked chorizo, toss and remove from the fire.
- To start building our dish, take a flat plate and add the bulgur making a small well in the middle where you place the Chayote and Leeks.
