Köftelik bulgur salad with mango

Ingredients for 4 servings:

• 250 g bulgur (köftelik, available in Turkish supermarkets)
• 650 ml boiling water
• 2 bell peppers, red
• ½ jar jalapeño(s) without oil
• 0.33 jar tomato(s), dried
• 1 mango(s), ripe
• 2 shallots
• 1 garlic clove(s)
• 0.67 tube(s) Tomato paste
• 1 tsp, crushed paprika powder, sweet
• 1 tsp, crushed paprika powder, hot
• Olive oil for frying
• 1 tbsp raspberry vinegar
• 3 tbsp sesame oil
• ½ tsp honey
• e.g. salt and pepper
• n. B. Nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Place the köftelik in a bowl and pour boiling water over it. The water should be about 2 cm above the köftelik. Set the bowl aside and stir the köftelik occasionally to ensure it absorbs all the water. While the köftelik is absorbing the water, dice the bell peppers, jalapeños, sun-dried tomatoes, mango, and shallots. Fry the shallots, garlic, and bell pepper in olive oil over medium heat. Then add about half of the tomato paste and heat briefly until everything is well combined. Then add the köftelik and stir well. Also add the paprika seasoning. In a separate bowl, mix the vinegar, sesame oil, and honey and add the mango, jalapeños, and sun-dried tomatoes. Finally, combine the köftelik mixture and the mango mixture and season to taste with spices, salt, and pepper. Serve the salad cold.