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Chilischote evtl. entkernen und in Ringe schneiden. 1 Essl\u00f6ffel \u00d6l leicht erhitzen, Zwiebel, Knoblauch und Chilischote darin and\u00fcnsten. Tomatenp\u00fcree und Paprikapulver zuf\u00fcgen, kurz mitd\u00fcnsten. Bouillon dazugiessen und aufkochen. Bulgur beigeben, zugedeckt bei schwacher Hitze ca. 15 Minuten garen, bis alle Fl\u00fcssigkeit aufgesogen ist. Etwas ausk\u00fchlen lassen.\r\n\r\nRestliches \u00d6l mit dem Essig verr\u00fchren, Bulgur daruntermischen. Cherrytomaten halbieren. Emmentaler AOP in St\u00e4ngeli schneiden. Petersilie hacken. 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