Summary

Ingredients

• 1 tablespoon butter
• 1 tablespoon paprika pulp
• 1 tablespoon tomato paste
• 0.5 teaspoon ½ cumin
• 1 tablespoon lemon juice
• 1 cup bulgur
• 1 pinch (s) salt
• 3 spring onion (s)
• 2 large tomato (s)
• 0.5 ½ cucumber (s)
• 0.5 ½ bunch parsley
• 2 tablespoon rapeseed oil

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Instructions

1. Lightly toast the butter, paprika pulp and tomato paste in a small saucepan. Deglaze with 1 cup of water, add cumin, lemon juice and salt, bring to the boil, then add the bulgur, it should be covered with water, otherwise add a little more water if necessary, bring to the boil again. Take off the heat, put the lid on and let it soak for about ½ - 1 hour. All of the water should be soaked up.
2. Cut the spring onions with the greens into fine rings. To dice tomatoes. Peel the cucumber and then dice it. Roughly chop the parsley. In terms of quantity, there should be about the same amount of vegetables as bulgur.
3. Loosen the bulgur with a fork so that there are individual grains again, then add 2 - 3 tablespoons of rapeseed or sunflower oil, stir and mix in the vegetables.