2 cups of pumpkin or squash (chopped as small cubes and peeled)
2 tablespoons of black currant or dry grapes
1 tablespoon of charred pine kernel
Salt and black pepper
1Sauté onion, fresh onion, garlic and bulgur in a deep pan oiled lightly for 5-6 minutes until onions soften.
3Add vegetable stock and cinnamon and boil. Close the cap and continue boiling for 10 minutes under low heat.
4Add pumpkin and black currant; continue cooking for 15 minutes more while cap is closed until pumpkin softens. Add pine kernels, spices and salt and black pepper.
*Made with Duru Bulgur