Cherry Bulgur Salad

Submitted by fidem

"Fine-ground Bulgur would be best, hope you can find it. You can exclude red pepper paste, if you like. Enjoy! (cooking time does not include waiting time)"

 

• Ready In: 45mins
• Ingredients: 16
• Yields: 500 gr bulgur
• Serves: 6-8

ingredients

• 500 g bulgur wheat
• 2 roma tomatoes, seeded and diced
• 700 g sour cherries (morello cherries)
• 2 green onions, chopped
• 2 cucumbers, seeded and diced
• 1 medium onion, grated
• 1 garlic clove, minced
• 1⁄4 cup of fresh mint, chopped
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup pomegranate molasses
• 1⁄2 tablespoon red pepper paste
• 1 lemon, juice of
• 1⁄3 cup olive oil
• 1 teaspoon cumin powder
• black pepper (to taste)
• salt (to taste)

directions

1. Cut cherries in half and pit them, working over a bowl to catch their juices.
2. Puree the pitted cherries in a food processor, discard pulp and keep juice.
3. Mix bulgur and the juice you kept, in the bowl and set aside until the juice is absorbed. (1/2-1 hour).
4. Add grated onion, garlic, cumin powder, gren onions, oil, salt andd pepper. Mix well.
5. Add remaining ingredients and stir for 2-3 minutes.
6. Cover and refrigerate for a few hours before serving.