“Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is Turkey’s favourite bulgur salad and there are plenty of regional variations. It is served with boiled fresh vine leaves when they are in season. || Region: Hatay, Mediterranean Region”
1⁄2 cup fine dark bulgur generous wheat, cooked
1 tablespoonred bell pepper, paste (see p.492)
1 tablespoontomato paste (see p.492)
2 1⁄2 teaspoonsdried chili pepper flakes (red pepper)
1⁄4 teaspoonground cumin
1 cuptomatoes, grated
onion, finely sliced
4 spring onions (scallions)
1⁄2 bunchof fresh mint
1 bunchflat leaf parsley
2 tablespoonspomegranate molasses
1⁄4 cupolive oil
16 romaine lettuce leaves
In a large, deep bowl or tray, combine the bulgur wheat, red bell pepper paste, tomato paste, dried chilli (red pepper) flakes, ground cumin, grated tomatoes and onions. Season with ½ teaspoon salt. Knead the mixture well with your hands for 20 minutes.
Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.