This recipe has been translated and adapted from the original Dutch in Bismilla Arabia cookbook
, and reprinted here with the publisher's permission.
The authors call this Turkish take on
taboulleh "Our kisir", so it's probably not 100% authentic, however I can vouch that it is 100% delicious.
Yield: Serves 4-6
- 1 lb bulghur wheat, (500g)
- 1 bunch spring onions (see Karin's Tips below)
- 1 bunch dill
- 1 bunch parsley
- 1/2 bunch mint
- 10 1/2 oz sweet cherry tomatoes (300 g)
- 4 small snack cucumbers (or 1 regular cucumber, quartered lengthways and deseeded)
- 3 tbsp tomato paste (see Tips below)
- 8 tbsp Turkish bell pepper paste (see Karin's Tips below)
- Salt, to taste
- Olive oil, to taste
- Lemon juice, to taste
- Pomegranate molasses, to taste
Sprinkle some cold water over the (uncooked) bulghur wheat. Finely chop the spring onions and herbs. Now chop the tomatoes and cucumbers into small pieces.
Knead the tomato and bell pepper purée through the bulghur with your hands. Add the spring onions, herbs, tomatoes and cucumbers and toss the salad.
Season to taste with the salt, olive oil, lemon juice and a good glug of pomegranate molasses.
Merijn & Nadia's Tip:
Tomato paste (tomato purée) from Turkish or Moroccan stores [or Middle Eastern stores] is often of a better quality than you'll find at your regular supermarket. The very best tomato paste is essential for this salad.
The authors indicate the herbs and spring onions per bunch ('bosje' in Dutch). The herbs and spring onions can be added to taste, however it might be prudent to note that a bunch of herbs in a Dutch supermarket tends to weigh about 15g (about 1/3 cup of chopped herbs) and spring onions usually come in bunches of 5 or 6.
Turkish bell pepper paste (or purée) is available from most Turkish, Moroccan or Middle Eastern shops.