Okay, I’ve mentioned before on my Instagram, this Turkish Bulgur salad looks like the cousin of Tabbouleh. But let’s talk about the differences…
Tabbouleh is well known and recognized across the Middle East as the salad with two main ingredients: parsley and bulgur. The parsley, is the star ingredient, of course (and it also the major pain in the butt if you want to chop it all up by hand…I suggest using a food processor for half of it, folks!)
And while this Turkish salad also includes parsley, the star ingredient is the well-seasoned, flavorful bulgur.
1:1 Ratio fine bulgur to boiling water (1 cup fine bulgur/1 cup boiling water)
1 small cucumber
1/4 green bell pepper
1/4 red bell pepper
1/4 medium red onion
1-2 green onion stalks
1/2 jalapeño or serrano pepper (optional)
1+ tablespoon tomato paste
Salt, to taste
pepper, to taste
paprika, to taste
lemon, to taste
pomegranate molasses, to taste
Step 1: In a large bowl (because the bulgur will expand) measure out 1 cup of bulgur and then pour 1 cup of boiling water over it, quickly give it a good stir and then cover it with a lid or glass plate. Let it sit for 20 minutes or until the bulgur is cooked through. It’s just like preparing couscous 🙂
Step 2: While the bulgur, soaks finely chop up all the vegetables and fresh herbs and set aside into a large mixing bowl (you’re going to be adding the bulgur to this mix, so make sure it’s large enough)
Step 3: Uncover the bulgur, fluff it up with a fork and then using your hand, mix in 1+ tablespoon of tomato paste and salt, pepper, paprika to taste.
Step 4: Combine seasoned bulgur with veggies and herbs, stir well 5️⃣ dressing: lemon, olive oil, pomegranate molasses, to taste.