Tabbouleh From The Turkish Cookbook Recipes

TABBOULEH FROM THE TURKISH COOKBOOK

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.
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TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

KISIR - TURKISH TABBOULEH

Steps:

• Place the bulghar wheat in a bowl with enough boiling water to cover. Allow to sit for about 15 minutes. Chop veggies if they are not already chopped.
• Combine the red pepper paste (or tomato paste) with the veggies, herbs, and spices. Mix well.
• Drain the bulghar wheat and place on a towel to squeeze out excess water.
• Combine with the red pepper paste and mix well.
• Cover and refrigerate for a few hours before serving.
• Serve with grape leaves, romaine lettuce, and fresh pita bread.

TABBOULEH II

Steps:

• Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
• Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.