I want to offer you to cook Turkish wheat porridge: a cold dish that will help you and fall in love with it for its speed, freshness and novelty.
Having prepared kysyr once, you will become famous as an experimental hostess and I am sure you will hear many compliments for your resourcefulness. If your family has adherents of plant foods or one of you is on a diet, this is a great option to replenish and diversify your diet. The tastes of vegetables and wheat groats are very harmoniously combined, so this dish will please you very much on a summer day when you don’t really want to eat heavy food. You can add hot pepper there, if you like, garlic, red onion. There are a lot of options. Or you can bake eggplant or grill zucchini and this will be a different, but no less tasty recipe for a variety of this dish.
How to cook wheat porridge

Ingredients:
Wheat – 350 g (coarsely ground, medium wheat, bulgur is also suitable)
Tomato paste – 1 tbsp.
Lemon juice – 1/2 lemon
Tomato – 2 pcs.
Olive oil – 1/2 c.
Mint – 1 bunch
Parsley – 1 bunch
Spices – to taste

Cooking:

Boil the wheat so that it is crumbly. To do this, fill the wheat groats with a glass of water, bring to a boil, boil for 1 minute, drain the water and rinse thoroughly under running water. Then we boil water in a saucepan in a ratio of 2: 1 to the groats, add the groats and cook over medium heat until the water is equal to the groats. Add a teaspoon of butter, turn off the heat, cover with a lid and do not open it for 40 minutes.
Squeeze lemon juice into the prepared porridge.
Then you need to cut the tomatoes, after removing the skin and pulling out the seeds. Add to wheat.
Finely chop the mint and parsley, add to the wheat and tomatoes.
Add tomato paste.
Pour in olive oil. Salt to taste.
As always, bon appetit!