A light, Turkish recipe that will tickle your tastebuds.
- In a saucepan with the butter, fry the onions for 3 minutes before stirring in the tomato paste and tomatoes for a further 3.
- Then put in the peppers and keep stirring for 5 minutes before putting in the wheat for 3 more minutes.
- At this point, add the chicken stock, close the lid and simmer until the wheat absorbs the water.
- Let it cool for a while and then stir before serving on a plate with a fresh parsley garnish if we choose.