Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 200 gFine bulgur
- 250 mlBoiling water
- 3 tbspOlive oil
- 100 gOnion, finely diced
- 1 tbspTomato paste
- 1 tbspMild red pepper paste, vegan
- 2 tbspPomegranate molasses
- 1 tbspLemon juice
- ½ tspFine salt
- 150 gCucumber, finely diced
- 40 gScallions, finely sliced
- 30 gParsley, chopped
- 10 gMint, chopped
- 100 gRomaine lettuce leaves
Make it
- Put the fine bulgur in a heatproof bowl and pour over the boiling water. Cover tightly and leave for 15 minutes, until the grains have softened and absorbed the water. Fluff with a fork.
- Meanwhile, heat the oil in a small skillet and soften the onion for 4 minutes. Add the tomato and pepper pastes and stir for 1 minute, then remove from the heat.
- Mix the warm onion dressing into the bulgur, separating any clumps. Add the pomegranate molasses, lemon juice and salt, and allow the mixture to cool until no longer steaming.
- Fold in the cucumber, scallions, parsley and mint. Serve with the lettuce leaves for scooping.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.