This recipe is an old favorite, great for dairy-eating vegetarians, and carnivores often like it too:
You need:
large onion, coarsely chopped
3 tablespoons oil
1 cup (about 1/2 pound) fine bulgur (cracked wheat)
28- or 29-ounce can of stewed tomatoes
1 teaspoon dried oregano
1 cup dry curd (or skim milk) cottage cheese
1 12-ounce can whole kernel corn
Salt and freshly ground black pepper to taste
1 cup coarsely shredded, tightly packed cheddar cheese.
1. Heat oil in large skillet; add onion and saute over medium heat until onion begins to take on color and soften.
2. Add bulgur and stir to coat well. Add tomatoes and liquid from can, breaking tomatoes as you put them in skillet. Add oregano. Stir. Reduce heat, cover and simmer about 15 minutes, until bulgur is almost tender.
3. Stir in cottage cheese. Drain liquid from corn and stir in. Season with salt and pepper. Sprinkle with cheese.
4. Run under broiler to melt cheese and brown a little.
Yield: 3 or 4 servings.
