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Bulgur Salad – Antep Style


My absolute number one in this summer:  combines freshness thanks to mint, lettuce and parsley, exotic sourness as for pomegranate and filling bulgur wheat. Can be served hot or cold, can be frozen and re-heated and each time it’s beautiful. I seriously love it

300-350 gram bulgur

a bunch of parsley leaves

green lettuce

small red onion (optional)

2 tbsp tomatoe paste

1 tbsp sweet paprika

2 tbsp mint

olive oil

2 tablespoons pomegranate syrup


Place bulgur in a dish, add a pinch of salt and 1 table spoon olive oil and cover with hot water. Set aside until bulgur absorbs water. Cover bulgur with water again and cook on a small fire for 15 mins (add water if needed). Bulgur should be wet and non-sticky. Very finely chop mint (if you have leaves), lettuce, parsley and onion. Add the tomato paste to bulgur and mix together. Add onion, paprika and dried mint. Add another 1-2 tablespoon of olive oil. Mix it well with your hands. Now pour  the pomegranate syrup over the dish and again mix it in. Add parsley and lettuce and if you want keep some portion to garnish. Goes well with chilled ayran.