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
INGREDIENTS
Nutrition- 1⁄2cup fine dark bulgur generous wheat, cooked
- 1
- 1
- 2 1⁄2teaspoons dried chili pepper flakes (red pepper)
- 1⁄4teaspoon ground cumin
- 1
-
- 4
- 1⁄2bunch of fresh mint
- 1bunch flat leaf parsley
- 2tablespoons pomegranate molasses
- 1⁄4cup olive oil
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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.
- Buy the book:
- https://www.amazon.com/gp/product/0714878154.
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