Bulgur

Ingredients for 6 servings:

• 200 g bulgur, fine
• olive oil
• 125 ml boiling water
• Vegetable broth, instant
• 2 tbsp Paprika paste (Salca), mixture of tomato and paprika paste
• 3 tbsp tomato paste
• 50 ml olive oil
• 1 medium-sized lemon(s)
• 1 bunch of flat-leaf parsley
• 3 m.-large tomato(s)
• 2 peppers, green
• 2 pointed peppers, green
• 4 spring onions
• 1 onion(s), red
• salt and pepper
• 250 g yogurt
• Mint, dried or fresh
• Salt
• e.g. garlic clove(s) and/or dill
• 1 iceberg lettuce, for serving

Instructions

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

Kisir from Turkey

Finely chop the onion, spring onions, parsley, tomatoes, pointed peppers, and chili peppers. Heat a little oil in a pan and fry the finely chopped onion until translucent. Then add the finely chopped bulgur and let it brown slightly. Remove the pan from the heat, pour the boiling water over the bulgur, and season with vegetable stock. Let it stand for 20 minutes. Mix the finely chopped parsley, lemon juice, salca, and tomato paste with the olive oil and season with salt and pepper. Mix this mixture well with the bulgur and season to taste. (I usually add more paste or oil to the bulgur because I like it spicy and juicy.) Then mix the spring onions, tomatoes, pointed peppers, and chili peppers into the bulgur. Dip: Mix together the yogurt, mint (1-2 tbsp), a little dill if desired, and the crushed garlic clove, and season with salt. Serve with iceberg lettuce leaves as a “spoon substitute.”