4 tea glasses (about 100 ml / 1/3 cup + 1 tbsp each) fine bulgur (cracked wheat)
6 tea glasses hot water
Juice of half a lemon
1 dry onion
2 handfuls parsley
1 medium pomegranate
Half a water glass (about 200 ml / 3/4 cup + 1 tbsp) olive oil
1 yellow bell pepper
2 tea glasses walnuts (coarsely crushed)
2 tablespoons pomegranate molasses
1–2 fresh mint leaves
1 tablespoon salça (Turkish tomato/pepper paste)
Salt
Black pepper
Aleppo pepper flakes
How to Make Pomegranate Bulgur Salad
Place 4 tea glasses of fine bulgur (cracked wheat) in a deep bowl to soften, pour 6 tea glasses of boiling water over it, cover, and let it sit aside until all the water is absorbed.
Finely dice 1 dry onion and 1 yellow bell pepper into a bowl, then chop 2 handfuls of parsley and add it in as well.
Once the bulgur has fully absorbed the water, mix in 1 tablespoon of salça (Turkish tomato/pepper paste). Pour the prepared vegetable mixture over the top. Add 2 tea glasses of walnuts and 1–2 mint leaves, then stir in 2 tablespoons of pomegranate molasses, half a water glass of olive oil, and the juice of half a lemon. Season with salt, black pepper, and Aleppo pepper flakes, top with the seeds of 1 peeled pomegranate, and serve. Enjoy your meal…
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