A lovely, lovely salad / main course from the Turkish cuisine, popular especially as a street food, with lots of fresh goodies and herbs (mint and parsley) and a truly delicious overall feel. I fell in love with it after seeing it first at Mazi, and have made it many times since. You must try this at once. Enjoy :).
Last year: Orange and poppy seed cake with chocolate topping.
Two years ago: Red onion, garlic and olive Flammkuchen.
Three years ago: Cous cous and pomegranate spicy salad (vegan).
Four years ago: Caprese skewers (Italian), Pork, bell pepper, carrot and broccoli stir-fry (Chinese), Basic carrot cake bars (American) and White fish (pangasius) fillet in cream-wine sauce.
Ingredients (serves 4 or 2 very hungry people):
- 1 yellow onion
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 medium tomatoes
- 75 ml - 100 ml water
- 200 g fine-grained bulgur
- 1 tablespoon pomegranate molasses
- juice from half a lemon
- 1 bunch of fresh parsley
- 2-3 garlic cloves
- 1 red chili pepper
- seeds from half a pomegranate
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 2-3 tablespoons chopped fresh mint (optional)
Heat the olive oil in a deep large pan and add the minced onion to it. Fry it until softened and golden, then add the chopped tomatoes. After the tomatoes are also fried, add the water and the bulgur. Remove from the heat and stir well until the bulgur puffs up.
Mix in the lemon and pomegranate molasses. Add the chopped garlic, chili, the extra virgin olive oil, the parsley, mint and pomegranate seeds.
Mix well and season with extra salt and pepper to taste. It's done, dig in! :)
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