Tabbouleh from the Turkish Cookbook

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup  fine dark bulgur generous  wheat, cooked
• 1  tablespoon red bell pepper, paste (see p.492)
• 1  tablespoon tomato paste (see p.492)
• 2 1⁄2 teaspoons  dried chili pepper flakes (red pepper)
• 1⁄4 teaspoon ground cumin
• 1  cup tomatoes, grated
•  onion, finely sliced
• 4  spring onions (scallions)
• 1⁄2 bunch of fresh mint
• 1  bunch flat leaf parsley
• 2  tablespoons pomegranate molasses
• 1⁄4 cup olive oil
• 16  romaine lettuce leaves

Directions

1. 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.
2. Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
3. In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.
4. Buy the book:
5. https://www.amazon.com/gp/product/0714878154.