2 turkey legs; a few pork ribs; 8-10 hungarian sweet peppers; 2 cups of tomato puree; 1l turkey stock; 1 cup bulgar wheat; 1 egg; 1 onion; 2 cloves garlic; chilli pepper; 2 tbsp smoked paprika; 2 tbsp lard; ½ tsp marjoram; ½ tsp dry mint; black pepper, salt
Soak the washed bulgar in 1.5 cups boiling water in a closed saucepan for 30 minutes. Meanwhile remove the meat from the bones and trim any gristle or film and chop the meat into pieces the size of a pea to make a kind of mince. Soften the finely chopped onion in the lard on a medium heat, add 1 tbsp paprika and stir. Fry for 1 minute and add the meat. Add the bulgar, the egg, marjoram, mint, salt and pepper and stir well. Remove the stalks and seeds from the peppers and stuff them with the meat mixture. Place them in a saucepan and cover with stock or water. Bring to the boil and cook for 30-40 minutes in a closed pan. Remove the peppers and strain the stock. Fry the thinly chopped garlic and pepper in some oil, add the remaining paprika, tomato puree and 1 cup stock. Season with salt and add the marjoram and stuffed peppers. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 10 minutes. Serve with the sauce from the pan.