Method
Peel the onion, cut into small cubes and braise in the peanut oil. Add Bulgur, roast a little and deglaze with clear soup.
Cook in a closed saucepan over low heat for about 5 minutes.
Cut the apricots into coarse strips and stir them into the Bulgur with the almond silvers. Let it steep for another 5 minutes.
Season Bulgur with chopped parsley, salt, pepper, ginger and turmeric.
Tip: Serve with steamed vegetables as you like.
