Tabbouleh from the Turkish Cookbook

Submitted by Food.com

"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: 40mins
• Ingredients: 13
• 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.

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