The excitement of writing again silent on the blog for 2 weeks I heard what happened in our country in the days took my energy, while following the developments (of course via the web and social media) you can see things that will be done with pleasure. Reacting to what happened, angry at injustices for the future in an anxious state is more peaceful, more together, more equal, more it’s a free country I wish, more as a mother…..

As a result, although I wanted to and I think about a lot of this food blog, and I want to keep it that way, so I’ll be picky about posting a comment.

Our bulgur salad with yogurt recipe let’s hope today’s a tea party at the table it’s the last recipe waiting to be written. It was a recipe I learned in my days when I open my new blog, as someone who loves bulgur, I would say that is a delicious alternative. The other blog from the salad bulgur the yogurt makes the difference. Which can be added to the menu as an appetizer this salad, I prepare a proposal for misket meatballs you have to serve on.

Our practical recipe follows;


– 1.5 cups of fine bulgur

– 3 cups of yogurt

– 1 cup coarse ground walnuts

– 3 cloves of garlic

– 1 teaspoon mayonnaise

– 5-6 sprigs of dill

– 5-6 sprigs parsley

– Salt

– 1 teaspoon butter or 2 tablespoons olive oil

– 1 teaspoon red pepper flakes

– Fresh mint leaves for garnish


Our wheat, over a deep bowl we add the yogurt and after mixing 12 hours we’re holding with your mouth closed. Ready if the consistency by adding a little water if you are using yogurt because the consistency of yogurt can be very intense, open it. When the bulgur has softened, mashed garlic, walnuts, mayonnaise, chopped parsley, dill and salt and we add them we prepare our salad mix well. After you get a platter of our salad on it, at our discretion, in a pan heat butter or olive oil, red pepper flakes and mint leaves, pour the sauce prepared with the addition of We are decorating with. Bon Appetit….

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