Prep 15 mins
Cook 1 hr
Food & Wine. "Similar to a tabbouleh, this refreshing grain dish from southeastern Turkey is flavored with lots of scallions and chopped fresh mint, and it has a pink hue from the tomato paste. It is most often served as a starter, either on its own or packed into balls and rolled up in a lettuce leaf."
- 1⁄2 cup medium-grade bulgur
- 2 large tomatoes, finely chopped
- 4 scallions, thinly sliced
- 4 garlic cloves, minced
- 1 jalapeno, seeded and finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup chopped mint
- 1⁄3 cup chopped flat leaf parsley
- 1⁄2 teaspoon crushed red pepper flakes
- salt & freshly ground black pepper
- balsamic vinegar, for sprinkling
- In a large bowl of hot water, soak the bulgur until softened, about 1 hour.
- Drain the bulgur well and press out as much water as possible.
- Transfer the bulgur to a large bowl. Add the tomatoes, scallions, garlic, jalapeño, tomato paste, olive oil, mint, parsley and crushed red pepper; mix well.
- Season with salt, pepper and balsamic vinegar. Serve at room temperature.