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“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
SERVES:
6-8
YIELD:
500 gr bulgur
UNITS:
US

Ingredients Nutrition

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.

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