You can make this pie using ricotta or your very own home-made gbejniet (pronounced j-(as in 'jug')-beyniet . You can read more about how to make them here. It's very easy and absolutely delicious.Read More
Last summer, my husband and I travelled to Northern Cyprus, the Turkish part of the Mediterranean Island. We fell in love with the food there, from the produce we bought from the street markets, to the mouthwatering food we tasted in the restaurants. We returned to Germany craving the simply but delectable dishes. Quite fortunately, Germany is replete with Turkish supermarkets from where we could buy our ingredients. One of our favourite recipes is this Turkish Bulgar Salad (or Kısır in Turkish). It's incredibly simple but by far more delicious that it is easy to make. I made it earlier this week when we had friends over for a barbecue and after a friend remarked that he couldn't stop eating it, despite being full, I thought I'd share it here. It works great as a main dish, or as a side, with barbecued hallumi, as I like to have it. Enjoy!
250g bulgar wheat*
400g tomato paste
4 spring onions, trimmed and very thinly sliced
Bunch of parsley, chopped finely
4 long red paprika peppers, chopped into small pieces
Juice of one lemon
Salt, pepper and oil to taste
*You can also use couscous, though I prefer bulgar wheat
Add the bulgar wheat to 500 litres of cold water and bring to the boil. Cover, and let simmer for 12-15 minutes. Drain off excess water.
Mix in the tomato paste evenly among the grain and then add all the other ingredients.
If you like you can leave the salad to chill for some two hours before serving. The salad keeps for up to three days so it can be made in advance or enjoyed as a leftover dish!