BULGUR SALAD

Bulgur salad, also known as eetch or kısır, is a traditional dish from Armenian and Turkish cuisines. I know many people will judge or tell me that's not how it is made or argue about where the dish originated. Before you do, I want to say that this is my version, my twist on a traditional dish. It is made with cooked bulgur wheat mixed with various fresh ingredients to create a flavorful and nutritious dish. Its preparation and ingredients can vary slightly depending on regional and personal preferences. The main components of this salad include diced tomatoes, onions, parsley, and lemon juice. Additionally, olive oil and spices such as salt and pepper are added for extra taste. I enjoy it drizzled with pomegranate molasses. The pomegranate molasses adds a distinctive tangy sweetness that balances the earthy flavors of the bulgur and the freshness of the herbs and vegetables. The combination of these ingredients gives this bulgur salad a refreshing and tangy flavor profile. It is often served as a part of a meze spread, a side dish during meals, or enjoyed on its own as a light lunch option. Not only does it provide a satisfying texture due to the chewiness of the bulgur wheat, but it also offers numerous health benefits. Bulgur wheat is high in fiber and protein, making it an excellent choice for those looking to incorporate more whole grains into their diet. Furthermore, the mixture of fresh vegetables provides essential vitamins and minerals, contributing to overall well-being. In conclusion, this bulgur salad is not only delicious but also nourishing.

• 4 tablespoons olive oil

• 1 yellow onion

• 1 serrano pepper

• 1 jalapeño

• 1/2 cup tomato paste

• 3 tomatoes, puréed

• 1 tablespoon Aleppo pepper

• 1/2 teaspoon black pepper

• 1 tablespoon salt

• 1 cup bulgur #1

• 20 mint leaves, finely minced

• 1/4 bunch of parsley, finely minced

• 4 stems green onion, finely sliced

1. Add oil to a pan and heat.

2. Add minced onion, jalapeño, and Serano peppers. Sauté well.

3. Add half a cup of tomato paste, three puréed tomatoes, one tablespoon of Aleppo pepper, half a teaspoon of black pepper, and one tablespoon of salt. Mix thoroughly and cook on medium-low heat for 20 minutes.

4. Remove from heat, stir in the soaked bulgur, and cover. Let sit for 20 minutes.

5. Open it, and let it cool. Once cooled, stir in fresh parsley, mint, and green onions.

6. For extra flavor, you can also add finely chopped bell pepper or drizzle with pomegranate molasses.