Turkish Style Bulgur Salad

• 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 ...
• Now stir the ingredients for the dressing with a whisk, only stir in the oil at the very end.
• The tomatoes, I had two pieces, briefly in boiling water so that they can be peeled better, then peel, remove the styles, core and finely dice. Peel the spring onion and cut into fine rings. Peel the pepper, I had half a pod, and dice it finely. The cucumber, I had about a third of one, peel, halve, core and cut into fine cubes.
• 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 ...

Note on the recipe:

• 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 ...