Turkish Tabbouleh


Turkish Tabbouleh (serves 6-8)
200g fine bulgur
125ml boiling water
1 tablespoon tomato paste
1 teaspoon hot red pepper paste
juice of 1 lemon
1 teaspoon pomegranate molasses
60ml extra-virgin olive oil
1 long green chilli, seeded and finely chopped
3 large vine-ripened tomatoes, chopped
5 spring onions, finely chopped
1 cup parsley leaves, chopped
1 cup mint leaves, chopped
salt and freshly ground white pepper
young lettuce leaves


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