Yoğurtlu Bulgur Salad | With Garlic Yogurt & Mint Butter

Cook the bulgur in boiling salted water (approx. 400 ml) according to package instructions for about 10–12 minutes until al dente. Then drain through a sieve, rinse briefly with cold water and allow to cool completely to room temperature.

Wash the cucumber, deseed if desired and cut into fine small cubes. Peel and finely grate or press the garlic cloves. Wash the fresh mint and dill, shake dry and finely chop.

In a large bowl, mix the Greek yogurt with the pressed garlic, extra virgin olive oil, 1 tsp fine table salt and 1 pinch of black pepper until creamy.