Cooking time

• Coarsely chop the zucchini and onions and fry them in olive oil until nice and brown and soft. Add the garlic and fry until it has nothing raw left.
• Then add as much water as possible until the zucchini is just submerged. Add the vegetable stock cubes and let it simmer.
• Meanwhile, fry the bulgur in a frying pan in the sunflower oil, together with the finely chopped pickled lemon, the pul biber and the flat-leaf parsley. This can take fifteen minutes until the bulgur has cooked enough. Be patient with it. It’s going to be fine.
• Add the ras el hanout to the soup and stir well. Puree the soup with a hand blender and then add the coconut milk. Is he too fat? Then add a little more coconut milk or water until it is the right substance to your liking.
• When serving, spoon the soup into bowls and add a scoop of your bulgur persillade on top. You can also garnish it with a little nigella seed. That always works well.