Preparazione

1. 1

   Finely dice the onion and pepper. Melt the butter in a pot and soften them over medium heat until tender.

2. 2

   Stir in the tomato paste and paprika and toast briefly, then add the chopped tomatoes and stock and bring to a boil.

3. 3

   Stir in the bulgur, bring back to a boil and let it swell covered over the lowest heat until the liquid is absorbed.

4. 4

   Take off the heat, season with dried mint, salt and pepper and fluff up with a fork.