Turkish Food Fest

2 cups fine bulgur

2 cups hot (almost boiling) water

1/4 iceberg lettuce

1 heaping tbsp. sweet red pepper paste

2 medium tomatoes

1 medium cucumber

6 to 8 green onions

A handful fresh Italian parsley leaves

1/4 cup freshly squeezed lemon juice or sour pomegranate juice

1/3 cup extra virgin olive oil

1 tsp. salt, more or less to taste

1/2 tsp. black pepper

1/2 tsp. hot red pepper flakes, more or less to taste

How to Make It

Put the bulgur in a large mixing bowl. Mix hot water and pepper paste in a container and pour it over bulgur. The water should completely cover the bulgur by about 1/4 inch (add a bit more boiling water if needed). Cover the bowl with a lid or plastic wrap. Set it aside for about 15 minutes to allow the bulgur softens.

While the bulgur softens, prepare your vegetables: Chop the lettuce finely. Chop the tomatoes, cucumber, green onions, parsley in the same manner and put them in a separate bowl.

Remove the cover from the bulgur bowl. Using a spoon mix up the bulgur. Add all of the chopped vegetables and herbs and continue tossing until all the ingredients are evenly dispersed. Drizzle lemon juice or pomegranate sour and olive oil over the top and mix it. Finally, add salt, black pepper and red pepper flakes to your taste.

You can serve your k?s?r salad right away, or you can cover and refrigerate it for several hours. It can be served on remaining iceberg lettuce leaves and decorated with parsley leaves.

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