Tabbouleh from the Turkish Cookbook

Name: Tabbouleh from the Turkish Cookbook
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 0.5 cup fine dark bulgur generous wheat; 1 tbsp red bell pepper; 1 tbsp tomato paste; 2.5 tsp dried chili pepper flakes; 0.25 tsp ground cumin; 1 cup tomatoes; onion; 4 spring onions; 0.5 bunch fresh mint; 1 bunch flat leaf parsley; 2 tbsp pomegranate molasses; 0.25 cup olive oil; 16 romaine lettuce leaves

Bulgur wheat, red bell pepper and tomatoes come together in this salad, seasoned with chilli and cumin and tossed together raw.

40 min · Serves 4 · Medium

Method

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Time: Cook 40 min · 40 min total
Difficulty: medium

1
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.
20 min
2
Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
5 min
3
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:.