Turkish Tabouli


Turkey is such a beautiful country - the Hagia Sophia, the Blue Mosque, the Topkapi Palace. Stunning. But my favorite part was the food and the people. The food is so full of flavor and the people are warm and welcoming.


2 cups coarse bulgur
2 ¼ cups water
1 tablespoon dried basil
4-5 green onions
1 big handful each parsley, dill, and mint, minced
2 tomatoes, diced
½ cucumber, diced
Pomegranate seeds, to garnish (optional)
2-3 tablespoons tomato paste
1-2 tablespoons pomegranate molasses
1 teaspoon each cumin, sumac (optional), paprika, cardamom
1 tablespoon roasted red pepper paste (optional, can also use roasted red pepper puréed)
Olive oil
Balsamic vinegar

Boil water with a little olive oil, salt, and 1 tablespoon of basil. Add bulgur and boil for 3-4 minutes. Stir. Cover, turn off the heat and let sit for 30 minutes (or until ready to use). To the cooked bulgur add green onions, minced herbs, diced tomatoes, and cucumbers. Add pomegranate molasses, tomato paste, and seasonings. Mix well and taste. Adjust seasoning to your taste. Drizzle with olive oil and balsamic vinegar and mix well. Garnish is pomegranate seeds. Serve as part of a mezze plate with hummus, muhammara, and stuffed grape leaves. Or, serve with fresh pita bread for a great lunch or picnic. This is also a good side dish to accompany any Mediterranean meal.


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