Summary

Ingredients

• 500 g turkey schnitzel
• 1 tablespoon honey
• 0.5 teaspoon ½ sambal oelek (more if you like)
• 0.5 ½ lemon (s), juice it
• 1 sprig rosemary
• 250 g bulur
• 800 ml vegetable stock
• 2 tuber / s fennel
• 1 red pepper (s)
• 1 bunch parsley
• olive oil
• Ras el Hanout
• salt and pepper
• Fennel seeds, ground

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Instructions

1. Cut the turkey schnitzel into thin strips and marinate with sambal oelek, honey, lemon and chopped rosemary.
2. Meanwhile, cut the bell pepper into thin strips, halve the fennel, remove the stalk and cut into thin rings. Fry both vegetables, add the ground fennel (amount to taste, I had about 1.5 teaspoons), fry with and then remove everything from the pan.
3. Brown the drained meat while stirring. Take out of the pan and keep warm.
4. Heat the broth and stir in the bulgur, simmer for 10-15 minutes. Add the meat and the fried vegetables, set the hotplate very low (setting 2 is sufficient for induction) and season with ras el hanout, salt and pepper to taste. The dish can then sit for a while at this level without the meat becoming too dry.
5. Sprinkle with chopped parsley and serve.
6. The recipe is our own creation, which was very well received by our family and has therefore been immortalized. I prepared the dish in a wok.