👨‍🍳 Instruktioner

1. 1

   Sauté vegetables: Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.

2. 2

   Add tomato base: Stir in the tomato paste and cook for 1 minute until slightly darkened. Add the crushed tomatoes, water, lemon juice, salt, black pepper, and Aleppo pepper (or paprika). Bring to a boil, then reduce heat and simmer for 10 minutes.

3. 3

   Incorporate bulgur: Remove the saucepan from heat. Stir in the fine bulgur wheat until well combined. Cover the pan tightly and let it sit for at least 30 minutes, or until the bulgur is tender and has absorbed most of the liquid.

   💡 Proffstips: Ensure the bulgur is fully submerged in the liquid.
4. 4

   Add herbs and finish: Fluff the bulgur mixture with a fork. Stir in the chopped fresh parsley and mint (if using). Taste and adjust seasonings as needed.

   💡 Proffstips: Adding herbs after cooking preserves their fresh flavor and color.
5. 5

   Serve: Eech can be served warm, at room temperature, or chilled. Drizzle with extra olive oil and garnish with sliced green onions before serving. It's delicious served on lettuce leaves or as a side dish.

   💡 Proffstips: This salad often improves in flavor after resting for a few hours or overnight.