Average: 5 (1 vote)
Active time
45 minutes
12 servings

2 tablespoons tomato paste

2 tablespoons pepper paste (substitute tomato paste if you are unable to find pepper paste)

2 cups fine bulgur

1 onion, finely chopped

1 head of lettuce, washed and finely chopped

1 cup chopped parsley

6 scallions or green onion

1 teaspoon ground cumin

1 teaspoon Aleppo or Maras pepper (or hot pepper flakes)

½ teaspoon black pepper

1 teaspoon dried mint

2 tablespoon olive oil

1 tablespoon pomegranate molasses

Salt to taste

  1. Bring 2 cups of water to a boil and add tomato paste and red pepper paste. Simmer for 3 minutes.
  2. Place bulgur in a large mixing bowl and pour the hot water over it. Stir to combine and let sit until it’s completely cooled.
  3. Stir in finely chopped onion, parsley, lettuce, green onion, cumin, chiles, black pepper, dried spearmint, olive oil, and pomegranate molasses. Season with salt to taste.
  4. Serve room temperature or cold.

Recipe courtesy of Ana Sortun and Ayfer Unsal. Content courtesy of Oldways.


120 calories; 3g fat (0g saturated fat); 20mg sodium; 23g carbohydrate; 4g fiber; 4g protein

Yield: 12 servings

How'd it Taste?

Janet S
Interesting flavor. Because it can be served hot or cold it makes a good pot luck choice. I didn’t taste the mint so might try fresh instead of dried.
So happy you enjoyed it, Janet! That's a great idea!

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