- 900 g ricotta
- 2 t cinnamon, ground
- ½ cup honey
- 2 free-range eggs
- ½ cup melted butter
- 2 cups bulgur wheat, soaked and loosened
- 400 g strawberries, for serving
- 15 g fresh basil, for serving
- extra honey, for serving (optional)
Preheat the oven to 180°C.
In a processor, combine the ricotta, cinnamon, honey and egg to a smooth paste.
Combine the butter and bulgur wheat then press into a baking dish to line the bottom and sides.
Pour the ricotta mixture into the baking dish and sprinkle with the lemon zest. Use a spatula to evenly spread the mixture.
Place in the oven and cook for 30 to 45 minutes, until set. Remove and cool slightly.
Serve with sliced and whole strawberries, fresh basil and a drizzle of honey if you like.
Per serving: 1984.3kJ, 19.3g protein, 23.7g fat, 48.1g carbs
The growing interest in vegetarian cooking has led to the rediscovery of grains, especially wheat, as a natural food. Wheat is rich in protein, mineral salts and carbohydrates.
Bulgur or burghul is cracked wheat – wheat that has been parboiled, parched and coarsely ground. It is commonly used in the Middle East and neighbouring regions, especially for making tabbouleh.
Use it as the basis for pilaf, to make porridge (it takes less time to cook and has a more tender texture) or soups, or to stuff vegetables.