Turkey Tabbouleh Recipes

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TABBOULEH FROM THE TURKISH COOKBOOK



Tabbouleh from the Turkish Cookbook image

Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is Turkey's favourite bulgur salad and there are plenty of regional variations. It is served with boiled fresh vine leaves when they are in season. || Region: Hatay, Mediterranean Region

Provided by Food.com

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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 ½ teaspoon salt. Knead the mixture well with your hands for 20 minutes.
  • Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
  • In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.
  • Buy the book:.
  • https://www.amazon.com/gp/product/0714878154.

Nutrition Facts : Calories 239.5, Fat 14.7, SaturatedFat 2, Sodium 63.5, Carbohydrate 25.5, Fiber 7.3, Sugar 4, Protein 5.5

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