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INGREDIENTS |
- 1 small onion
- 1 cup olive oil
- 1 tbsp. tomato paste
- 1 cup bulgur
- 1 tbsp. pepper paste
- 1 tbsp. Aleppo pepper
- ½ tbsp. pomegranate molasses
- 1 tsp cumin
- Salt to taste
- 2 medium/large tomatoes
- Handful of parsley
- 3 spring onions
- 2 tbsp. fresh mint (optional)
- Lemon (optional)
- Pomegranate seeds to decorate
PREPARATION |
- Sauté a diced onion in olive oil for 10 min.
- Add tomato paste and pepper paste and sauté.
- Add the bulgur, pepper, and cumin and mix.
- Add the water, salt, cover & turn off the heat. Let it stand until all the liquid is absorbed.
- Transfer into a bowl. Let it cool off.
- Add diced tomatoes, chopped parsley, spring onions, and mint (optional).
- Dress with pomegranate molasses and olive oil.
- Adjust salt and sourness to your own taste, and lemon juice (optional).
- Serve with lettuce or cabbage. Sprinkle with pomegranate seeds.
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