Cut feta cheese coarsely into cubes, put in baking dish, make into puree. Cut white bread into cubes, soak with vinegar and olive oil, add to cheese. Add the eggs and blend with an electric blender.
Season feta cheese with cumin, salt, pepper, cayenne pepper.
Add breadcrumbs, chill the mixture for about 30 minutes.
Meanwhile, pit peppers, rinse, chop into fine rings. Heat oil and steam pepperoni rings for 2 to 3 min. Add bulgur and steam for 2 to 3 min, stirring to combine. Pour in vegetable bulgur, season with salt and paprika.
Simmer bulgur on low heat for 35 to 40 min. Before serving, season with juice of one lemon and add lemon zest. Sprinkle parsley bunches on top.
Prepare the beans, cut them in half. Finely dice the onions. Peel tomatoes, chop coarsely. Heat oil in a large saucepan, sauté onions until translucent. Add tomatoes, bean pods, season with sugar and salt, pour in tap water (1), sauté for 20 to 30 minutes.
Heat remaining oil. With wet hands, arrange rolls (about 6×2 cm) from the mashed feta cheese. Sizzle around them for 2 to 3 min. until golden brown.
Place the feta cheese rolls on the table with bulgur and bean vegetables.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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