INGREDIENTS:
- 2 tbsp tomato paste
- 1 tbsp sweet red pepper paste
- 1/2 tsp salt
- 5.64 oz ( 160 grams ) finely minced bulgur ( the one used for Tabbouleh )
- 1 3/4 cup water ( 400 ml )
- 4 spring onions ( chopped )
- 1/2 tsp cumin
- 0.3 oz chopped parsley ( 10 gr )
- a squeeze of lemon ( approx 1 tsp )
- 4 tbsp pomegranate molasses
= 2 tbsp chili flakes
- 1/4 cup extra virgin olive oil ( you can use less if you want too )
INSTRUCTIONS
1. Add the water, tomato, and pepper paste to a deep pan. Mix them well and let them come to a boil
2. Add the bulgur and let it boil for 1 minute by mixing it continuously
3. Cover it with a clean kitchen towel and add the lid. Let it sit for 30 minutes.
4. Add the rest of the ingredients over the bulgur
5. Give them a good mix
6. Let it sit in the fridge for at least 2 hours
Serve it cold
Notes*
You can add more spices if you want. I like mine mild spicy. You can also add some coriander dust as it goes well with cumin.
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