Bulgur salad with sucuk chips and pomegranate dressing
D This post is stupid. It can not be changed. It's up to the pictures: I do not like them. No idea why sometimes it just does not go away, with the photograph * crunch *. Maybe the hormone situation is to blame? Or the way to do this bitchy turret with an (unintentional!) Pink sausage loop? Difficult. In any case, I do not think that the images meet this delicious, slightly spicy, spicy-fresh dish in the approach. But it is totally delicious. In real and in real. That's why the recipe is now available. So.
And here comes the recipe for Bulgur salad with sucuk chips and pomegranate dressing (4 servings)
1 red and white onion and 1 clove of garlic peel and finely chop. Sweat in a pot in 2 tablespoons of olive oil until everything is glassy. 1 teaspoon Ras el-Hanout (oriental spice mixture), 1 teaspoon cinnamon , 2 teaspoons salt, 1 Zuchino in add the cubes and 2 tablespoons tomato paste to the pan and fry for a few minutes. Add 200g fine bulgur and 700ml water to the vegetables and simmer for about 3 minutes, stirring. Then remove from heat and leave for 10 minutes.
1 small red pepper and 1 tomato in fine cubes, 1/2 bunch of spring onions cut into fine rings. Stir under the bulgur.
The Pelle of 1 sucuk (turkish sausage) and cut the sausage into thin slices. Roast crispy brown on both sides in a pan without fat.
4 tbsp neutral Oil , 2 tablespoons white wine vinegar , 3 teaspoon pomegranate syrup , salt and black pepper into a dressing
Decorate the salad with the sucuk chips (avoid the appearance of pink sausage loops) and drizzle with the dressing. If you like, sprinkle the salad with chopped spring onions .
Tip: The Salad is great as a side dish for a barbecue or as a lunch to go. Then fill the dressing in a small vial or vial with a screw cap and pour over the salad just before serving. Incidentally, the Sucuk can also be barbecued - already tried?