Tabbouleh From The Turkish Cookbook - cooking recipe

Ingredients

1/2 cup fine dark bulgur generous wheat, cooked
1 tablespoon red bell pepper, paste (see p.492)
1 tablespoon tomato paste (see p.492)
2 1/2 teaspoons dried chili pepper flakes (red pepper)
1/4 teaspoon ground cumin
1 cup tomatoes, grated
onion, finely sliced
4 spring onions (scallions)
1/2 bunch of fresh mint
1 bunch flat leaf parsley
2 tablespoons pomegranate molasses
1/4 cup olive oil
16 romaine lettuce leaves

Preparation

In a large, deep bowl or tray, combine the bulgur wheat, red bell pepper paste, tomato paste, dried chilli (red pepper) flakes, ground cumin, grated tomatoes and onions. Season with 1/2 teaspoon salt. Knead the mixture well with your hands for 20 minutes.
Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.
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