Sauté 1.5 onions and 1 diced red or yellow pepper in ¼ cup of olive oil until the vegetables are charred.
Add:
- 1 cup of water
- 3 tbsp lemon juice
- ½ tbsp salt
- ½ teaspoon sweet pepper paste
- ½ teaspoon of tomato paste
- ½ teaspoon Aleppo pepper
- ½ teaspoon ground cumin
Bring to a boil and boil for 3-4 minutes.
Add 1.5 cups of bulgur and cook for 2 minutes.
Turn off the heat, let sit for 10 minutes and put in a bowl to cool.
Add and mix:
- ¼ cup olive oil
- 5 green onions, minced
- 2 tomatoes, diced
- 3 cups finely chopped curly parsley
Serve with a drizzle of pomegranate molasses.
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