John Myers
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Beyti with Bulgur and Turkish Farmer’s Salad
The perfect beyti with bulgur and turkish farmer’s salad recipe with a picture and simple step-by-step instructions.
Beyti:
- 1 Pc. Clove of garlic
- 2 Pc. Onions
- Parsley
- 300 g Ground beef
- 0,5 Cup Breadcrumbs
- 1 Pc. Egg
- 1 tbsp Olive oil
- Cumin
- Pepper
- Salt
- 4 tbsp Butter
- Yufka pastry sheets
- 5 Pc. Green peppers
- 2 tbsp Salça (Turkish tomato paste)
- 0,5 tsp Dried mint
- 1 tbsp Oil
- 1 Cup Water
- Salt
Bulgur:
- 1 Cup Bulgur
- 1 Pc. Onion
- 2 tbsp Salça (Turkish tomato paste)
- 1 tbsp Butter
- 2 tbsp Oil
- Salt
- Pepper
- 1 tsp Oregano
- Water
Turkish farmer’s salad:
- 3 Pc. Tomatoes
- 2 Pc. Mini cucumbers
- 1 Pc. Onion red
- 2 Pc. Green peppers
- Vinegar
- Olive oil
- Lemon juice
- Salt
- Pepper
- Parsley
- Pomegranate cider vinegar
- Pickled hot peppers
- Black pitted olives
- Feta cheese
- Sumac
Beyti:
- Peel the onions and dice very finely, chop the clove of garlic. Wash the parsley and chop it very finely. Mix the onions, garlic clove and parsley with the minced meat mixture. Add breadcrumbs, egg, olive oil and knead well with the spices. Preheat the oven to 180 degrees top / bottom heat. Cover the baking sheet with parchment paper. Divide the mince into 4 pieces, roll out and flatten a little. Bake for 10 minutes. Take out of the oven.
- Melt the butter. Halve the yufka leaves, drizzle with a little butter. Roll up the baked minced meat twice. Wash the peppers and place on the baking sheet. Drizzle the rest of the butter on the rolled up yufka and bake for another 10 minutes.
- Heat the oil in a small pan or saucepan. Mix the tomato paste and water well, season with mint and salt and simmer well. Serve with yogurt and chopped parsley.
Bulgur:
- Peel the onions, wash them and dice them very small. Heat the oil in a small saucepan. Wash and sift the bulgur. Fry the onions until translucent, add the tomato paste and stir well. Mix the bulgur, salt and oregano, add water so that the bulgur mixture cannot be seen. Let it simmer slowly and check again and again whether it is cooked through. If not, add boiled water, otherwise stir in the butter and remove from the heat and let it rest for a while.
Turkish farmer’s salad:
- Wash and dice tomatoes and cucumber. Peel the onions and cut into strips, wash well and drain. Wash the peppers and cut into small pieces. Make a salad dressing from lemon juice, a little vinegar, salt, pepper, pomegranate cider vinegar and oil and season to taste. Add to the vegetables and decorate with feta, olives, parsley and pickled peppers. Sprinkle some sumac on top.
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