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
- Bring 2 cups of water to a boil and add tomato paste and red pepper paste. Simmer for 3 minutes.
- 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.
- 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.
- Serve room temperature or cold.
Recipe courtesy of Ana Sortun and Ayfer Unsal. Content courtesy of Oldways.