Turkish bulgur salad recipe
Turkish Bulgur Salad recipeThis article was published by: Matthew
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|500 g||Bulgur wheat|
|1 l||water, boiling|
|6 tbsp||sunflower oil|
|3 tbsp||tomato puree|
|5 tbsp||pomegranate syrup (Nar eksisi)|
|1||red chili pepper|
|½ bunch(es)||Italian parsley|
|salt and pepper|
|2 tsp||mint, dried|
|1 tsp||ground cumin|
|some||lettuce leaves or iceberg lettuce|
InstructionsIn 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.
ca. 25 min
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Turkish bulgur salad recipe
Recipe type: xarchivex
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