Ingredients: serves 4
14 oz/4 dl water, 7 oz/20 dkg bulghur wheat, 2-3 small hardfleshed tomatoes, 10 scallions, 2 small fresh chili peppers (1 teaspoon “Strong Steven” hot cherry pepper paste or hot Red Gold), 3/4 cup parsley, 3/4 cup mint leaves, juice of 2 lemons, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 3 tablespoon tomato paste, 7-8 tablespoon olive or cooking oil, few leaves lettuce for serving
Bring the water to boil, toss in the bulghur and cook 1-2 minutes. Remove from heat and cover tightly (put a clean dishcloth under the lid) and allow to cool about 20 minutes while the bulghur softens completely and absorbs all the water. Peel the tomatoes, if necessary, scald them beforehand. Cut in half, scrape out the seeds and cut the pulp into small cubes. Wash the scallions, cut into rounds, separating them somewhat. Remove the core and seeds from the chili peppers and mince fine, along with the parsley and mint. Squeeze the juice from the lemon, mix in the salt, pepper, the tomato paste and oil, and blend smooth. If using “Strong Steven” hot cherry pepper paste, add it at this point. Mix together the softened bulghur with the vegetables
and tomato dressing. Cover and refrigerate for 1-2 hours for the flavors to blend. To serve, pile onto
a bed of lettuce leaves.

Preparation time: 40 minutes
Calories per serving: 452
Skill: Easy to prepare