Tabbouleh from the Turkish Cookbook

Chef’s Note

“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”








  • 12 cup fine dark bulgur generous wheat, cooked
  • 1 tablespoonred bell pepper, paste (see p.492)
  • 1 tablespoontomato paste (see p.492)
  • 2 12 teaspoonsdried chili pepper flakes (red pepper)
  • 14 teaspoonground cumin
  • 1 cuptomatoes, grated
  • onion, finely sliced
  • 4 spring onions (scallions)
  • 12 bunchof fresh mint
  • 1 bunchflat leaf parsley
  • 2 tablespoonspomegranate molasses
  • 14 cupolive oil
  • 16 romaine lettuce leaves
  • Directions

  • 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.
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