Sastojci: 240 g krastavca, 180 g paradajza, 180 g kuvanog bulgura (60 g suvog), 10 g sveže nane (sitno iseckane), 2 mlada luka (iseckana), 70 ml ekstra devičanskog maslinovog ulja, 3 kašike svežeg limunovog soka, 1 čen belog luka (mlevenog), ½ kašičice morske soli, ¼ kašičice mlevenog korijandera, prstohvat cimeta, 2 veze peršuna (sitno iseckanih), ⅓ do ½ kašičice slatke paprike u prahu.
Priprema:
2. Očistite sve povrće i sitno ga iseckajte. Veoma sitno iseckajte listove nane.
3. Skuvajte bulgur.
4. U velikoj posudi umutite maslinovo ulje, limunov sok, beli luk, so, korijander, slatku papriku i cimet. Dodajte peršun, krastavac, paradajz, bulgur, nanu i mladi luk i promešajte da se sjedini.
Ingredients: 240 g cucumber, 180 g tomatoes, 180 g cooked bulgur wheat (60 g dried), 10 g fresh mint (finely chopped), 2 green (spring) onions (chopped), 70 ml EVOO - extra virgin olive oil, 3 tbsp fresh lemon juice, 1 garlic clove (minced), ½ teaspoon sea salt, ¼ teaspoon ground coriander, pinch of cinnamon, 2 bunches parsley leaves (finely chopped), ⅓ to ½ tsp sweet paprika powder.
Preparation:
1. Peel tomatoes.
2. Clean all vegetables and finely cut them. Very finely cut mint leaves.
3. Cook bulgur.
4. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, sweet paprika and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and green onions and toss to combine.
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