Tabbouleh From The Turkish Cookbook

• 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

1. 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.
2. Finely slice the spring onions (scallions), fresh mint and parsley. Add to the mixture and knead for a further 5 minutes.
3. In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves.
4. Buy the book:
5. https://www.amazon.com/gp/product/0714878154.

generous wheat, red bell pepper, tomato paste, chili pepper, ground cumin, tomatoes, onion, spring onions, mint, flat leaf parsley, pomegranate molasses, olive oil

Taken from www.food.com/recipe/tabbouleh-from-the-turkish-cookbook-538707 (may not work)