Turkish bulgur salad recipe

Turkish Bulgur Salad recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Turkish bulgur salad recipe, recipe Rating: 4.6
Number of votes:93 

Ingredients

500 g	Bulgur wheat
1 l	water, boiling
6 tbsp	sunflower oil
3 tbsp	tomato puree
5 tbsp	pomegranate syrup (Nar eksisi)
2	tomatoes
1	red chili pepper
3	spring onions
½ bunch(es)	Italian parsley
	salt and pepper
2 tsp	mint, dried
1 tsp	ground cumin
some	lettuce leaves or iceberg lettuce

Instructions

In a bowl add to the Bulgur bit by bit boiling water until the Bulgur is well wetted, but not runny. Stir once, cover with a kitchen towel and leave to soak for 10 minutes.

Add in the oil, then mix well. Add the tomato purée and stir until well combined. Then mix in the pomegranate syrup (Nar eksisi).

Carve the tomatoes, plunge into boiling water for 30 seconds, then chill with cold water and remove the skin. Dice the tomatoes finely. Wash, seed and finely dice the chili pepper. Wash and finely chop the spring onions and the Italian parsley. Stir the lot into the Bulgur. Season to taste with salt, pepper, mint and cumin.

Allow to steep for 10 minutes to develop its full flavour. Serve on lettuce leaves.

Preparation time:
ca. 25 min
Resting time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a