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"
photo by Food.com
- 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
- 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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RECIPE SUBMITTED BY
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