If you're looking for vegetarian grill dishes, then you've found the perfect recipe. Grilled hollowed out kohlrabi stuffed with a lightly seasoned bulgur filling and cottage cheese. Served with flatbreads made from chickpea flour and spelt flour, baked in the grill on a pizza stone. Your cookout will be the talk of the town!
Ingredients 4 Portions
For the stuffed kohlrabi
For the flatbread
Melt the butter into the warm milk. Add the other flatbread ingredients, knead into a smooth dough and leave this to rest for 15 minutes.
Peel the kohlrabi and leave the peel to one side.
Scoop out the inside of the kohlrabi to form "kohlrabi bowls".
Cook the bulgur in salt water for 10 minutes, then cover this and put it to one side.
Combine the cottage cheese, scallions, peas, herbs and cooled bulgur. Then mix in the egg yolks.
Fill the hollowed out kohlrabi with the mixture.
Place them in an ovenproof dish and bake them in the grill over indirect heat at 180°C (356°F) for 30 minutes until they are golden brown. Pour a little water in the bottom of the dish as required.
Cut the dough into even portions and shape it into small balls. Flatten these using your hands. Place them in the grill on a preheated grill plate or pizza stone and bake them on both sides for approximately 3 minutes.
Slice the kohlrabi leaves into thin strips and use these to garnish the stuffed kohlrabi before serving.