Classic Stew Recipe Recipe
Anatolian people struggled with great famines from time to time. He created existence out of nothing, mixed the few materials he had and made it barren. Its root comes from the word "to cut down" to reduce. Nowadays, it is an indispensable tea time, but also a wonderful multi-colored vegan salad. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
| Fine Bulgur | 2 | Cup | ||
| Fresh Onion | 6 | Sprig | ||
| Dry Onion | 1 | Qty | ||
| Tomato Paste | 1.5 | Tbsp | ||
| Hot Pepper Sauce | 1 | Tbsp | ||
| Olive Oil | 2 | Half Cup | ||
| Pomegranate Syrup | 1/2 | Half Cup | ||
| Parsley | 1/2 | Bunch | ||
| Head Lettuce | 1 | Qty | ||
| Chili Pepper | 1 | Tsp (large) | ||
| Lemon Juice | 2 | Qty | ||
| Cumin | 1 | Tsp | ||
| Fresh Mint | 1/2 | Bunch | ||
| Sumac | 1 | Tsp (large) | ||
| Black Pepper | 1 | Tsp | ||
| Water (Hot) | 1.5 | Cup | ||
| Salt | 1 | Tsp (large) |
Instructions:
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Take the fine bulgur in a deep bowl and pour the hot water over it. Cover the bowl with cling film and let it rest for about 15 minutes until the bulgur swells.
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On the other side, chop the onion and 1 clove of garlic into small cubes. Crush the garlic with the back of a knife. Heat 1 tea glass of olive oil in a pan, add the onions and garlic and fry until they turn pink.
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Add the tomato paste to the roasted onions and garlic and fry for 1-2 minutes until the raw smell is gone. Add 1/2 tea glass of hot water to the mixture, cook for a few more minutes, turn off the heat and leave to cool.
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Finely chop the greens and spring onions to be added at the last step.
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After the bulgur and onion paste mixture has cooled down, mix it well by bringing it together and rest it in the refrigerator for 10 minutes.
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Finally, add the spices, lemon juice and pomegranate syrup to the cooled broth.
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Just before serving, add the chopped greens and mix.
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Arrange the fresh parts of the lettuce in bowls on a serving plate. Divide the brisket into the middle of the lettuce leaves as one portion each.
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Drizzle the remaining olive oil over them and serve cold with lemon slices and tiny pickled peppers. Bon Appetit!
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Note: You can also serve and consume your chicken by wrapping it in pickled vine leaves.
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