Turkish Bulgur Salad With Parsley and Mint

Ingredients

1 cup fine bulgur (No. 1)
1 tablespoon heaping Turkish hot pepper paste
1 cup thinly sliced green onions (white and green parts)
1 fresh Anaheim chili, halved lengthwise, seeds and ribs r
Juice of 1 large lemon (about 1/4 cup)
1 teaspoon kosher salt, or more to taste

Preparation

2
Add the onions, parsley, mint, Anaheim chili, olive oil, lemon juice, pomegranate molasses and salt. Mix well with your hands. Taste and adjust the seasoning.
3
Put the butter lettuce leaves around the edges of a large platter. Put the bulgur salad in the center. Top with a generous sprinkling of red pepper.
4
To serve, spoon some of the salad into the center of a lettuce leaf and fold like a taco.

Tools

 



About

This recipe is from Janet Fletcher of the San Francisco Chronicle via "The Splendid Table." You can substitute fresh, chopped tomatoes for the tomato paste when tomatoes are in season. Do an internet search to find stores in your area that might sell pomegranate molasses or the ground red pepper; Janet also recommends www.kalustyans.com.

Yield:

8 servings

Added:

Thursday, December 10, 2009 - 4:18pm

Creator:

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