Tabbouleh From The Turkish Cookbook Recipe

Name: Tabbouleh From The Turkish Cookbook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fine dark bulgur generous wheat, cooked; 1 tablespoon red bell pepper, paste (see p.492); 1 tablespoon tomato paste (see p.492); 2 1/2 teaspoons dried chili pepper flakes (red pepper); 1/4 teaspoon ground cumin; 1 cup tomatoes, grated; onion, finely sliced; 4 spring onions (scallions); 1/2 bunch of fresh mint; 1 bunch flat leaf parsley; 2 tablespoons pomegranate molasses; 1/4 cup olive oil; 16 romaine lettuce leaves

Servings: persons

1/2 cup fine dark bulgur generous wheat, cooked
1 tablespoon red bell pepper, paste (see p.492)
1 tablespoon tomato paste (see p.492)
2 1/2 teaspoons dried chili pepper flakes (red pepper)
1/4 teaspoon ground cumin
1 cup tomatoes, grated
onion, finely sliced
4 spring onions (scallions)
1/2 bunch of fresh mint
1 bunch flat leaf parsley
2 tablespoons pomegranate molasses
1/4 cup olive oil
16 romaine lettuce leaves

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 1/2 teaspoon salt. Knead the mixture well with your hands for 20 minutes.
2
Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
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.
4
Buy the book:
5
https://www.amazon.com/gp/product/0714878154.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup fine dark bulgur generous wheat, cooked, 1 tablespoon red bell pepper, paste (see p.492), 1 tablespoon tomato paste (see p.492), 2 1/2 teaspoons dried chili pepper flakes (red pepper), and more.

Yes, Tabbouleh From The Turkish Cookbook falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tabbouleh From The Turkish Cookbook

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