1 cup bulgar wheat
¼ of the cup vermicelli noodles or spaghetti, broken into small pieces
1 cup tomato juice
1 vegetable stock cube
1/3 ts cumin
½ halloumi (100 gr)
salt & pepper
In a large heavy based pan, heat olive oil. Boil the onion and put it directly into the saucepan and sauté.
Cut the sausages into small pieces and cook them along with the onion.
Then, add the vermicelli and let golden brown.
Put the bulgar wheat, then stir and add the tomato juice and two cups of water.
Garnish with cumin, salt, pepper and vegetable stock cube. Cut the halloumi into small pieces. Once the bulgar wheat has softened but still has a little bite to it, put the halloumi in, stir, remove from the fire, close with a lid and allow the liquids to absorb.