Turkey pieces with paprika, leek, and bulgur

Weigh and rinse the bulgur. Place in a saucepan, season with salt, pour in 600 ml of broth, and bring to a boil. Reduce heat and cook covered for 15 minutes. During this time, the liquid will completely evaporate.

Take the Greek yogurt out of the fridge to reach room temperature. Wash the vegetables. Cut the white part of the leek into thicker rounds, the bell pepper into strips, and press the garlic. Cut the turkey meat across the grain into strips, lightly season with salt and pepper.

Heat oil in a pan and sauté the leek, bell pepper, and garlic. A few minutes will suffice, until the vegetables start to get some color. Remove from the pan and set aside.