Turkish Bulgur Salad With Parsley And Mint Recipe

Name: Turkish Bulgur Salad With Parsley And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur fine, No. 1; 1 tablespoon hot pepper paste heaping Turkish; 1 tablespoon tomato paste heaping; 1 cup sliced green onions thinly, white and green parts; 1 cup Italian parsley coarsely chopped; 1/2 cup chopped fresh mint coarsely; 1 Anaheim chili fresh, halved lengthwise, seeds and ribs r; 1 cup extra-virgin olive oil; 1 lemon large, about 1/4 cup; 1 tablespoon pomegranate molasses; 1 teaspoon kosher salt or more to taste; butter lettuce leaves; red pepper Coarsely ground medium-hot, preferably Turkish Maras or Syrian

Servings: persons

1 cup bulgur fine, No. 1
1 tablespoon hot pepper paste heaping Turkish
1 tablespoon tomato paste heaping
1 cup sliced green onions thinly, white and green parts
1 cup Italian parsley coarsely chopped
1/2 cup chopped fresh mint coarsely
1 Anaheim chili fresh, halved lengthwise, seeds and ribs r
1 cup extra-virgin olive oil
1 lemon large, about 1/4 cup
1 tablespoon pomegranate molasses
1 teaspoon kosher salt or more to taste
butter lettuce leaves
red pepper Coarsely ground medium-hot, preferably Turkish Maras or Syrian

1
Place the bulgur in a large bowl and dampen it with 3/4 cup hot water. Cover with a kitchen towel and let it rest for about 10 minutes. Fluff it with a fork to separate the grains, then add the pepper paste and tomato paste and mix them in well with your hands so that all the grains are coated.
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.

585

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 cup bulgur fine, No. 1, 1 tablespoon hot pepper paste heaping Turkish, 1 tablespoon tomato paste heaping, 1 cup sliced green onions thinly, white and green parts, and more.

Yes, Turkish Bulgur Salad With Parsley And Mint 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.

Turkish Bulgur Salad With Parsley And Mint

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