Turkey and bulgur skillet with zucchini and peppers

Tip: tap a step to mark it as done.

1. Brown the turkey

   8 min

   Cut the turkey breast into roughly 2 cm cubes and season with the sweet paprika, half the salt, and black pepper. Heat 2 tbsp of the oil in a deep skillet and cook the turkey for 5–6 minutes, until golden brown. Transfer to a plate.

2. Sauté the vegetables

   7 min

   Finely chop the onion and sauté it in the remaining oil. Add the chopped garlic, diced zucchini and bell pepper, and cumin. Cook, stirring, for 5 minutes.

3. Add the bulgur

   15 min

   Stir in the bulgur, pour in the hot broth, and add the remaining salt. Cover and simmer over low heat for 12 minutes, until the bulgur absorbs the liquid.

4. Combine and finish

   5 min

   Return the turkey to the skillet, cover, and let it finish cooking for 5 minutes. Drizzle with lemon juice, sprinkle with parsley, and serve.

Tip: Coarse bulgur works well as a side dish because it holds its shape during simmering. Fine bulgur is better suited to salads such as tabbouleh.

This recipe was translated from the Slovak original: Morčacie mäso s bulgurom, cuketou a paprikou