Turkish Bulgur and Vegetable Salad
Ingredients
- 2 cups fine bulgur
- 1 tablespoon red pepper paste
- 2 tablespoons tomato paste
- 10 green onions
- Half bunch parsley
- Half teaspoon dried mint
- Half teaspoon red pepper flakes
- Juice of 1 lemon
- 1 teaspoon sumac
- 1 teaspoon salt, adjust to taste
- 4-5 tablespoons vegetable oil
- 4 tablespoons pomegranate molasses
- 8-9 lettuce leaves
- 10 chopped gherkin pickles
Preparation
Place the fine bulgur in a deep bowl.
Sauté the red pepper and tomato paste with 2-3 tablespoons of oil in a pan for a short time.
Add 3 cups of hot water from a kettle to the pan with the paste and boil for 1-2 minutes.
Pour the boiled mixture over the bulgur, mix well, cover, and let it swell.
While the bulgur is swelling, chop the green onions, parsley, lettuce, and gherkin pickles.
After the bulgur has absorbed the water and swelled, about 10 minutes, add the chopped vegetables and mix.
Add salt, red pepper flakes, sumac, and dried mint.
Add all the vegetable oil and lemon juice.
Finally, add the pomegranate molasses and mix well. The dish is ready to serve.
Notes
Adjust the amount of salt and spices to your taste.
