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GEMİÇ MAHALLESİ HARMANLAR MEVKİİ
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Place the bulgur and Berrak Turnip Juice in a medium-sized pot.
Turnip, a root vegetable frequently used especially in Anatolian cuisine, can also be used as the main ingredient in various dishes. In this recipe, we make a delicious salad by combining the taste and color of Berrak Turnip Juice with bulgur. ... This salad, which is a perfect option for both vegans and vegetarians, can also be a great side dish with meat dishes. Bulgur Salad with Turnip, a light, nutritious and practical recipe, will be on your table as a part of traditional Anatolian culinary culture. Enjoy your meal.
Ingredients:
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(This product is available at tursu.com.tr)
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(This product is available at tursu.com.tr)
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(This product is available at tursu.com.tr)
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(This product is available at tursu.com.tr)
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Preparation:
Cook bulgur over low heat until it absorbs its water, just like pilaf.
Leave the bulgur, which has absorbed its water, to brew.
While the bulgur is brewing and cooling, chop the green olives, beetroot and cucumber pickles, and optional garlic and jalapeño pepper pickles into small cubes..
If you wish, finely chop the herbs you have prepared according to your taste and mix them into your salad or add them during service.
Add all the chopped ingredients, olive oil, salt and lemon juice to the cooled bulgur and mix.
Let it rest for about 1 hour and then serve.
Products used in this recipe:
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Bulgur Salad with Turnip Juice
Description:
Turnip, a root vegetable frequently used especially in Anatolian cuisine, can also be used as the main ingredient in various dishes. In this recipe, we make a delicious salad by combining the taste and color of Berrak Turnip Juice with bulgur. This salad, which is a perfect option for both vegans and vegetarians, can also be a great side dish with meat dishes. Bulgur Salad with Turnip, a light, nutritious and practical recipe, will be on your table as a part of traditional Anatolian culinary culture. Enjoy your meal.
Ingredients:
1 cup coarse bulgur
2 cups Berrak Turnip Juice
4-5 Berrak Pickled Beetroot
10 Pepper Stuffed Green Olives
6-7 Berrak Pickled Gherkins
4-5 tablespoons of Berrak Extra Virgin Olive Oil
3-4 Berrak Pickled Garlics, optional
5-6 Berrak Pickled Jalapeño Peppers, optional
Parsley, dill, arugula and similar herbs, optional
Juice of 1 lemon
Salt
Preparation:
-
1.
Place the bulgur and Berrak Turnip Juice in a medium-sized pot.
-
2.
Cook bulgur over low heat until it absorbs its water, just like pilaf.
-
3.
Leave the bulgur, which has absorbed its water, to brew.
-
4.
While the bulgur is brewing and cooling, chop the green olives, beetroot and cucumber pickles, and optional garlic and jalapeño pepper pickles into small cubes..
-
5.
If you wish, finely chop the herbs you have prepared according to your taste and mix them into your salad or add them during service.
-
6.
Add all the chopped ingredients, olive oil, salt and lemon juice to the cooled bulgur and mix.
-
7.
Let it rest for about 1 hour and then serve.
