John Myers
Bulgur Salad Sevkoc Original Recipe
The perfect bulgur salad sevkoc original recipe recipe with a picture and simple step-by-step instructions.
- 0,5 liter Water
- 125 ml Olive oil
- 300 g Bulgur fine
- 1 Pointed peppers green sweet
- 1 bunch Leaf parsley
- 1 Onion
- 2 Spring onions
- 1 toe Garlic
- 1 Lemon
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Red chilli flakes
- 1 tsp Ground cumin
- 1 tbsp Tomato paste concentrated three times
- 2 tbsp Sevkoc pepper pulp
- Put the bulgur, salt, pepper, cumin, chilli flakes, tomato paste, paprika pulp and the juice of a whole lemon in an ovenproof dish and stir well with a tablespoon. To do this, use the back of the spoon as a kneading spatula. Now stir in the finely chopped garlic and place the bulgur in the ovenproof dish on the stove over very low heat (lukewarm). Add some water and knead well with a spoon.
- (By “soaking” and kneading on the stove, the bulgur swells). Therefore keep adding a little water and kneading. (Repeat this process until the bulgur is “al dente” – soft). Then take it off the stove.
- Add the chopped pointed peppers and knead again well. Cut the onion into small cubes and roast in a pan with the oil until golden. Then place the roasted onions with the oil on the bulgur. Stir / knead everything well.
- Cut the parsley and spring onion into small pieces and spread over the bulgur and mix everything well. (But don’t knead anymore). Line a flat plate with lettuce leaves and serve the finished bulgur salad in portions in the middle. Finished
Youtube video
- There is a detailed video on YouTube for this recipe. Simply copy the following link and paste it into the search bar.
- –
Facebook Comments