How to cook
In a pot heat the sunflower oil and boil the finely chopped onions and garlic in it.
Add the thoroughly washed and strained bulgur. Pour 3 tbsp. of tomato juice (homemade) and season with Himalayan salt, paprika and black pepper.
Add the chopped tomatoes and pour 2 cups of spring water. Stir and boil for about 15 minutes.
Wash and finely chop the parsley and fresh mint. Add them while stirring, put the lid on and boil for another 15 minutes, until the stew is ready.
Once the bulgur dish is cooked, remove it from the heat and leave it for 10 minutes with the lid on, so that the bulgur swells and absorbs all of the flavors.
Serve the wonderfully delicious and aromatic Turkish-style bulgur with tomatoes - warm, in a deep ceramic plate, sprinkled with chopped fresh parsley.
A wonderful bulgur with tomatoes , which you can serve with a Turkish salad.