Summary

Ingredients

• 250 g arlic sausae (sucuk)
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 1 onion (s)
• 2 red peppers, diced
• 4 tomato (s) (or 1 large can peeled tomatoes)
• 2 tablespoon tomato paste
• 250 g bulur
• 500 ml vegetable stock
• 1 pinch (s) cayenne pepper
• 1 cup parsley, chopped
• Pepper from the grinder
• mint

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Instructions

1. Peel, core and dice the tomatoes. Finely dice the sausage. Heat the olive oil and sauté the garlic, grated with salt. Briefly fry the chopped onion and diced peppers with the sausage cubes in the oil. Mix the tomato cubes with the tomato paste into the vegetables. Add bulgur and cook for 4 to 5 minutes.
2. Pour in the vegetable stock. Season the whole thing vigorously and let it swell over a moderate heat for 20 to 25 minutes until the liquid is completely absorbed. Stir frequently in between. Sprinkle the groats with parsley and mint as desired.
3. The dish can also be prepared without the garlic sausage (vegetarian), instead of 250 g now use 300 g wheat groats.
4. Dish also tastes very good cold, it just has to be properly seasoned. Instead of the fresh mint, a bag of peppermint tea can also be used, but then a little less should be taken.