Tag Archives: bulgur

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.



A Very Distinctive Fennel Risotto


Italian inspired:  a fennel gives the dish this special, delicate aroma and white wine makes it rich. It’s creamy and same time very light. A fennel is widely used in Italy but really underestimated in my region; shame shame shame

1 fennel bulb

olive oil

garlic clove

1 cup bulgur or rice

1 onion

2 teaspoons lemon juice

150 ml white  wine

vegetable stock cube

pinch of salt

option: hard cheese (parmesan)


Cover bulgur with 1 cup of cold water and set aside for 10 min. Heat the oil on a frying pan and add chopped onions and crushed garlic clove. Cook until onion gets transparent.  Add chopped fennel and fry for 3-5 minutes. Add half portion of wine and simmer for 2-4 minutes: fennel needs to be soft.

Add another cup of water to bulgur together with other half of wine, vegetable stock , pinch of salt and 1 tablespoon of olive oil. Cook on a low heat until bulgur absorbs the liquids but it doesn’t get dry. I always watch at least 2 tablespoons of liquid are left unabsorbed so that the dish stays creamy but not watery. Add fennel with onions and lemon juice, mix everything together and cook for another few minutes. Top with grated parmesan.