Bulgur salad Anteper style

Ingredients for 4 servings:

• 360 g bulgur, fine
• 1 bunch parsley, flat
• 4 spring onions
• 4 cloves garlic
• 1 onion(s)
• 1 tbsp paprika paste
• 1 tbsp tomato paste
• 2 tbsp syrup (pomegranate syrup)
• 1 tsp mint, dried
• 1 tbsp paprika powder
• 125 ml olive oil
• some iceberg lettuce leaves
• 1 tsp pepper
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for all Türkiye fans

Place the bulgur in a bowl, season with salt, and slowly pour over 500 ml of boiling water. Cover and let stand for 15 minutes. Wash and finely chop the parsley, spring onions, and garlic. Finely slice the lettuce leaves. Peel and finely chop the onions. Add the tomato and bell pepper paste to the bulgur and mix well. Add the onions, salt, pepper, paprika, and dried mint and mix well again. Gradually add the olive oil. Add the pomegranate syrup and mix. Finally, fold in the parsley, spring onions, garlic, and lettuce strips. Serve chilled.