Serving Size: 4-6
Prep time: 25 minutes
2 cups coarse bulgur wheat
2 cups hot water
15ml/1 tablespoon tomato paste
15ml/1 tablespoon red pepper paste (optional)
1 teaspoon paprika flakes
Juice of 1 lemon
2 tablespoon concentrated sour pomegranate sauce
45ml/3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 green onions, finely chopped
4 tomatoes, finely chopped
Handful of finely chopped Italian parsley
1 teaspoon salt
Freshly ground black pepper
Lettuce leaves to serve
Mix the bulgur wheat, salt, ground black pepper, red pepper flakes, tomato paste, red pepper paste and the chopped onion and knead thoroughly – this will help all the flavors marry and the onion to soften-. Pour the hot water over this mixture and stir, then leave to stand for about 15 minutes. It should absorb all the water by the end of this period. The bulgur should be of a dry consistency.
Add the lemon juice and the pomegranate syrup together with the extra virgin olive oil and knead well again. Stir in the remaining ingredients and combine thoroughly.
Serve as a salad in a bowl garnished with lettuce leaves. Alternatively, take spoonfuls of the mixture and with wet hands roll into balls the size of walnuts. Refrigerate until required.
Note: Bulgur wheat unlike cracked wheat, is a grain made from the cooked wheat berries which have the bran removed, and are then dried and pounded. There are two varieties generally available, fine and coarse. If you can get the fine bulgur wheat, use 1/2 cup water for 1 cup fine bulgur wheat.