Turkish Bulgur Salad With Parsley and Mint
Photo: flickr user dainee
Ingredients
1 cup fine bulgur (No. 1)
1 tablespoon heaping tomato paste
1 cup thinly sliced green onions (white and green parts)
1/2 cup coarsely chopped fresh mint
Juice of 1 large lemon (about 1/4 cup)
1 tablespoon pomegranate molasses
1 teaspoon kosher salt, or more to taste
Butter lettuce leaves
Preparation
1
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.
Tools
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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