Bulgur Appetizer with Roasted Peppers

1. 3 red bell peppers
2. 1 cup of wheat
3. A handful of dill
4. 3 heaping tablespoons of strained yogurt
5. 1 heaping tablespoon of cream cheese
6. 1 clove of garlic
7. 2 teaspoons of salt

For the topping:

1. 1/2 cup of coarsely chopped walnuts
2. 1 teaspoon of sweet paprika
3. 2 teaspoons of red pepper flakes
4. 4 tablespoons of olive oil

1. Roast the red bell peppers.
2. Peel the roasted peppers and chop them finely.
3. Boil the wheat in water.
4. After the first boil, drain the yellowish water, add fresh water and a bit of salt, and cook until slightly firm.
5. In a bowl, mix the yogurt, cream cheese, salt, garlic, and finely chopped dill thoroughly.
6. Add the roasted peppers and cooked wheat to the mixture and continue to mix.
7. Let the prepared meze sit in the refrigerator overnight.
8. The next day, transfer it to a serving dish.
9. Heat olive oil, walnuts, sweet paprika, and red pepper flakes in a pan for 1 minute, then pour over the meze.
10. Serve and enjoy!