Bulgur selection: It is necessary to use fine bulgur. Thick bulgur is not suitable as it absorbs too much water and swells immediately.
amount of water: For 1 glass of fine bulgur, 3/4 glass of hot water should be added. In order for the bulgur to get completely wet, it should be covered and kept at room temperature.
Onion use: In the first stage, tomato paste and finely chopped onion should be added and kneaded well by hand.
greens: Greens such as mint, parsley and basil should be added and mixed gently without kneading too much.
Sos: The sauce prepared with olive oil, lemon juice or pomegranate syrup, ground red pepper, sumac and salt should be added just before serving.
use of tomatoes: If tomatoes are to be used, their seeds should be removed.
the taste of the food: The freshness of the ingredients used increases the taste of the kefir.
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