Syrian potato salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, put Bulgur in 100 ml cold water and let it swell for about 30 minutes. Peel onion and garlic. Cut onion into slices, garlic into slices. Wash the thyme, dab dry and remove the leaves from the stalks. Wash the chilli pepper and cut lengthwise. Cut the sheep's cheese roughly into cubes and put it in a bowl with the thyme, garlic, onion, chilli and olives. Pour olive oil, up to 4 tablespoons, over it and let it draw through. Clean, wash, halve and seed the tomatoes. Finely dice tomato halves. Wash parsley, dab dry and cut into fine strips, except for one leaf for garnishing. Crush them together in a mortar. Drain the potatoes, rinse with cold water and peel. Cut the potatoes into slices. Mix drained bulgur, tomato cubes, parsley, coriander, lemon juice and remaining oil. Season with salt and pepper and fold into the potato slices. Allow to soak for a short time, season again with salt and pepper and arrange on a plate. Serve garnished with parsley and lemon wedges. Serve with feta cheese and flat bread

2. 2

   Record: Walküre

3. 3

   white plate: Ritzenhoff

4. 4

   Bowls: ASA

Nutrition Facts

KCAL
450 kcal

CARBS
40 g

FATS
25 g

PROTEINS
15 g