Turkish Style Bulgur Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 cup vegetable broth
- Tabasco, to taste
- 2 cup bulgur
- 4 tablespoon tomato paste
- lemon juice
- 3 tablespoon balsamic vinegar
- 2 tablespoon olive oil, cold-pressed
- 300 g tomato (s), ripe, cut into pieces
- 4 spring onions, cut into thin rings
- 0.5 ½ cucumber (s), pitted, chopped into small pieces
- 1 red pepper (s), finely chopped
- possibly salt and pepper if necessary
Print Recipe
Pin Recipe Instructions
- In advance: Use a cup with approx. 200 - 250 ml content as a measure.
- Bring the vegetable stock with the Tabasco to the boil and stir in the bulgur. Remove the pan from the heat and cover the bulgur and let it soak for approx. 25 minutes until it is soft. Drain the excess vegetable stock.
- In the meantime, stir the tomato paste, lemon juice, balsamic vinegar and olive oil until smooth and mix with the bulgur. Add tomatoes cut into pieces, cucumber (remove the seeds), peppers and spring onions cut into fine rings and leave to steep for approx. 2 hours.
- If necessary, season with salt and pepper.
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