Tabbouleh with pomegranate | Recipe | A kitchen in Istanbul

Name: Tabbouleh with pomegranate | Recipe | A kitchen in Istanbul
Ingredients: 25 g fine bulgur (köftelik); 150 g cherry tomatoes (or other very good sun-ripened tomato, finely chopped); 2 Tbsp lemon juice; 200 g flat-leaf parsley (Italian parsley) (thick stalks removed, finely chopped (c. 85 g/3 oz net weight)); 25 g mint leaves (leaves only, finely chopped); 2–3 spring onions (green onions/scallions) (finely chopped or ½ red onion, finely chopped); ½ large pomegranate (seeds only); 1 Tbsp pomegranate molasses; 2 Tbsp extra virgin olive oil; gem lettuce (leaves separated, or other lettuce to taste); salt and pepper

vidarbergum.com

Delicious recipe for tabbouleh with pomegranate, based on a Syrian recipe. Plus: Is tabbouleh a parsley or bulgur salad?

View full recipe on vidarbergum.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vidarbergum.com.

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Ingredients

25 g fine bulgur (köftelik)
150 g cherry tomatoes (or other very good sun-ripened tomato, finely chopped)
2 Tbsp lemon juice
200 g flat-leaf parsley (Italian parsley) (thick stalks removed, finely chopped (c. 85 g/3 oz net weight))
25 g mint leaves (leaves only, finely chopped)
2–3 spring onions (green onions/scallions) (finely chopped or ½ red onion, finely chopped)
½ large pomegranate (seeds only)
1 Tbsp pomegranate molasses
2 Tbsp extra virgin olive oil
gem lettuce (leaves separated, or other lettuce to taste)
salt and pepper