Turkish bulgur salad

Ingredients for 4 servings:

• 250 g bulgur, fine (name: Köftelik)
• 1 bunch of spring onions
• 3 m.-large tomato(s)
• 2 peppers, fresh
• ½ bunch parsley, flat
• 2 tbsp tomato paste
• some lemon juice
• 50 ml oil
• 1 tsp chili flakes
• salt and pepper
• Salad (lettuce or romaine) or blanched vine leaves

Instructions

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

Kisir

First, pour boiling water over the bulgur in a bowl, leaving a 1-2 cm overhang, and let it swell. In the meantime, cut the tomatoes into smaller (1 cm x 1 cm) cubes. Cut the spring onions into ½ cm thick rings, leaving the dark green ends. Finely chop the peppers and add all the vegetables to the swollen bulgur. Now chop the parsley leaves. In a smaller bowl, combine about 50 ml of oil with the juice of half to a whole lemon (depending on how juicy it is), tomato paste, 1 teaspoon of salt, a little pepper, the parsley, and chili flakes, if desired. Mix well until the tomato paste is well dissolved. If you prefer a less spicy dish, omit the chili flakes. You can also use a little more tomato paste if you prefer a more tomatoey flavor. Now pour the dressing over the bulgur and vegetables, mix everything well, and season again with salt and lemon juice. The salad should sit for at least half an hour before serving. Bulgur salad is traditionally eaten rolled in lettuce leaves. Lettuce and romaine lettuce are suitable. Grape leaves soaked in brine are also often briefly blanched and used for the roll instead of lettuce.