Colorful and healthy bulgar salad and lahmacun wrap
Invite some beautiful colors and healthy bulgar grains into your life. This healthy salad and wrap will add some joy into your boring lunch routine. This is perfect for a weekend snack with the family too. Seriously, just typing this up is making me want to eat some! Enjoy!
For the dough:
1 tsp dry active yeast
0,5 tsp sugar
1+1/2 cup of warm water
4,5 cups of flour (you can use pain wheat)+
Little oil to brush the dough
Ingredients for the topping:
12 oz of minced beef or lamb (I always use 85 % lean beef)
1 big onion
2-3 cloves of garlic
2 Tbsp of butter
1,5 cups of fresh curly parsley
1 cup of fresh mint
1 medium tomato
1 tsp of chili pepper
1 jalapeño (optional) (I personally use pickled hot peppers instead of jalapeños)
1 tsp paprika (optional)
1 tsp of cumin (optional)
salt according to your own taste
Juice of 1 lemon
little oil to brush the dough
Directions:
In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, close the lid (or cover with plate). You can leave the bowl on the counter but I usually put it somewhere warm. Warmness accelerates the process and better activates the yeast. Activating yeast is important to have a better rising dough. Keep the mixture warm for about 15 minutes without opening the lid. When the time is up, you should have a nice foamy liquid. Even if you do not, still keep it and make the dough. It will still work.
Bulgar Salad:
1 Pound of bulgur medium grind
Add In 2cups of boiled water and let that soak in the water
Once the water is soaked
Add two spoons of pepper paste
Mix it together where the bulgur has turned red from the Peter paste
2bunches of fresh parsley diced
1 bunch of dill diced
2small cucumbers diced
3 firm tomatoes diced
3 Italian hot peppers diced
add it to the bulgur and mix it well
Refrigerate for at least 10/20 mins
The Dressing:
1/2cup of olive oil extra virgin
3/4 cup lemon juice
Touch of self and black pepper
Touch of dried basil
Touch of oregano
Mix well in a container and refrigerate till before serving