Turkish bulgur specialty in iceberg lettuce leaf

Ingredients for 8 servings:

• 3 jars of bulgur, fine
• 3 glasses of water, hot
• 3 tbsp tomato paste and pepper paste, mixed
• 120 ml oil
• ½ bunch of spring onions
• ½ bunch parsley
• 1 m.-large cucumber(s)
• 1 tomato(s)
• 6 leaves of iceberg lettuce
• Paprika flakes
• 1 tbsp pomegranate syrup
• 1 lemon(s), juice
• Salt
• 1 head of iceberg lettuce or lettuce

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

light vegetarian food

The jars hold 200 ml. I get the tomato and pepper paste from a Turkish supermarket. In a large mixing bowl, add the bulgur and hot water, cover, and let it stand for about 20 minutes. Then add the spices and paste and knead. Meanwhile, slowly add half a glass of lukewarm water and continue kneading vigorously. Cut the vegetables and iceberg lettuce leaves into small pieces and add the remaining ingredients. Continue kneading and season again with salt if necessary. Tear off individual leaves from the iceberg or butterhead lettuce, wash them, and shake them dry. Place about 1 tablespoon of bulgur in the center, roll up, and enjoy.