Turkey pieces with paprika, leek, and bulgur

Instructions

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Add a little more oil and sear the meat over high heat. Add the meat to the pan gradually, so that it covers the surface of the pan in a single layer. Sear for 1-2 minutes on each side, then transfer to a bowl and set aside. Continue to sear the remaining meat in the same way. With the last batch, just before removing, sprinkle in the ground paprika, stir, sear for a few more seconds, and remove from heat. Transfer the meat to the bowl.
• 5
  Pour 300 ml of broth into the pan, return to heat, and scrape up any browned bits from the bottom with a wooden spoon. These bits must not be burnt from the previous searing, otherwise the sauce will be bitter. Let it simmer for a few minutes. Season with salt and pepper and remove from heat. Add the Greek yogurt to the cooling sauce, which will slightly thicken it (it won't be a thick sauce, rather still a gravy). Mix well (you can also blend with an immersion blender). Add the meat and vegetables, and if needed, season finally with salt and pepper. You can reheat it, but do not boil, so that the yogurt in the sauce doesn't curdle.