Salad Bulgur Style Turkish

• Bring the vegetable broth with the chilli (powder or pod) to the boil and then stir in the bulgur, now the pot should be removed from the stove and the bulgur can soak up the vegetable broth, so let it swell, takes about 30 minutes, then the bulgur is soft. If there is still vegetable stock left, I don’t need to drain it now … and let it cool down …
• Naha maddeyên ji bo cilê bi qijikê tevdigerin, tenê di dawiya dawiyê de rûnê tevlihev dikin.
• Tomato, min du perçe hebûn, bi kurtî di nav ava kelandî de, da ku ew çêtir werin pelçiqandin, dûv re bişewitînin, şêwazan jê bikin, core û hûr hûr bikin. Pîvazê biharê paqij bikin û bi qulikên hûrbikin. Bîberê paqij bikin, nîvê min hebû, û bi hûrgulî bişkînin. Xiyar, min bi qasî sêyeka yekî bû, pelçiqandin, nîvco kirin, core û qut kirin kubên hûr.
• Mix the dressing with the cooled bulgur. Now also fold the diced vegetables into the Bulgarian mixture. Now let everything go well. Season again and season if necessary. Possibly also take some ajvar. The consistency was a bit too firm for me, I added about a tablespoon of oil …
• Wash, dry, chop and prepare the flat-leaf parsley so that the salad is well drawn and has the right consistency and flavor, just fold in the chopped parsley and serve …
• There was also warm baguette, grilled meat rolls and very simple Knobidip … flatbread also goes very well …
• For the simple knobidip, I just stirred yoghurt, quark, a little salt and a pinch of sugar until smooth, then crushed three garlic confiters and also stirred them in, they are cooked in oil, so very soft and a little garlic oil is also on Dip …

Nîşe li ser reçeteyê:

• I cannot guarantee the nutritional value and calorie information given in the recipe … not all of the ingredients I have used are included in the list of ingredients and I have no knowledge of which units of measure are entered for the correct calculation …