Recipe (english)

Bulgur Salad

Bulgur Salad

This Bulgur salad from Turkey can be served as a main dish or side dish with meat and poultry. Fill Bulgur into a pot. Cover with broth. Add 1 tablespoon lemon juice. Put a lid on it. Bring to the boil briefly, stir and put the lid back on. Allow Bulgur to swell for 20 minutes at the lowest temperature. Rinse and drain chick peas. Peel the cucumber, halve lengthwise and scrape out the seeds. Dice the cucumber and fill into a salad bowl. Cut leek onions into rings and mix in. Drain dried tomatoes, dice and add. Finely chop the parsley and peppermint and sprinkle over it. Mix in the chick peas and bulgur. Mix oil and 2 tbsp lemon juice. Season with pepper, salt and cumin. Mix into the salad. Eighth tomatoes and beside the Bulgur salad on plates arrange. Divide the feta into small pieces and sprinkle over the tomatoes. The salad can be served hot or cold.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
572 kcal
65 g
19 g
27 g

(C)opyright by Marions Kochbuch