Ingredients
●
Fresh parsley
4 bunches
adjust the amount of parsley to taste
●
Fresh mint leaves
1 piece
or dried mint - 1 teaspoon
●
Bulgur wheat
2 tbsp
I used fine bulgur here
●
Pomegranate molasses
2 tbsp
●
Lemon
2 pieces
juice from them
●
Extravirgin olive oil
50 ml
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Step by step
Step 1
Here you can see the bulgur I used - it's smaller, it softens faster.
Step 2
I soaked the bulgur in plenty of water at room temperature - and left for about 5-10 minutes. The lump should not be too soft, just a little crunchy, so be careful not to keep it too long.
Step 3
During this time I chopped the parsley and put it in a salad bowl.
Step 4
I cut the onion into small pieces, I added it to the bowl.
Step 5
Then go the diced tomatoes.
Step 6
Then I added the well drained bulgur.
Step 7
I added finely chopped mint (or dried ground mint), pomegranate sauce, lemon juice, salt and oil.
Step 8
If you still need to add salt, oil, lemon - to taste.
Good appetite!
Quantity:
300 g
(3-4 servings)
Prep time:
5 min
Difficulty:
easy
Ready in:
15 min
Publish date:
