You are searching for:
Bulgur Salad
Doesn't need additional liquid, just vegetables
Ingredients
| 200 g | bulgur, fine |
| 1 tbsp | harissa paste |
| 1 tbsp | sumac, ground |
| 1/2 | cucumber |
| 1 large | tomato |
| 1 | bell pepper, red |
| 5 | spring onions |
| 1 bunch(es) | parsley, flat-leave, (big) |
| 4 tbsp | small raisins |
| 3 tbsp | lemon juice |
| 1 tbsp | pomegranate syrup (Persian store) |
| 4 tbsp | pepper puree (Biber Salcasi) or tomatoe puree |
| 2 tbsp | olive oil |
| 1 tsp | cumin |
| pine nuts, dry-roasted, optional |
Method
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Chop cucumber and remove seeds. Chop tomatoes, bell pepper, and spring onions. Finely chop parsley. Put all in a large bowl, add raisins and pine nuts, if desired.
Make a marinade from lemon juice, pomegranate syrup, red pepper puree, cumin, harissa, sumac, and oil.
Add bulgur to the vegetables. Add marinade, mix everything very well and let it soak for a few hours or overnight. Stir occasionally. Season to taste with salt and pepper.
Make a marinade from lemon juice, pomegranate syrup, red pepper puree, cumin, harissa, sumac, and oil.
Add bulgur to the vegetables. Add marinade, mix everything very well and let it soak for a few hours or overnight. Stir occasionally. Season to taste with salt and pepper.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.