How to make
Slice the tomatoes and carrots into small cubes. Soak the bulgur in water until it swells and then put it to simmer for about 15 minutes.
Saute the carrots and tomatoes in the butter and a little water and add them to the bulgur. Boil everything until ready and remove it from the heat.
Sprinkle with chopped parsley and thicken with a mixture of the egg and yoghurt. Blend in a blender.
