“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”
IngredientsNutrition1⁄2 cup fine dark bulgur generous wheat, cooked1 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 cumin1 cuptomatoes, grated onion, finely sliced4 spring onions (scallions)1⁄2 bunchof fresh mint1 bunchflat leaf parsley2 tablespoonspomegranate molasses1⁄4 cupolive oil16 romaine lettuce leaves
DirectionsIn 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.Buy the book:https://www.amazon.com/gp/product/0714878154.
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