Turkish Zucchini Bulgur Salad | Yoğurtlu Kabaklı Bulgur

Place the bulgur in a bowl, pour approx. 350 ml of boiling salted water over it, cover, and let soak for about 12–15 minutes until the liquid is completely absorbed. Then fluff with a fork and let cool to room temperature.

Wash the zucchini, trim the ends, and coarsely grate the flesh or cut it into thin half-moons. Peel and finely chop the garlic cloves. Wash the dill and mint, shake dry, and chop finely.

Heat 2 tbsp of the olive oil in a pan. Sauté the prepared zucchini over medium-high heat for about 4–6 minutes until the liquid has evaporated and the zucchini is lightly browned. In the last minute, add half of the chopped garlic, season with a pinch of salt and pepper, and toss briefly. Then let cool.