EECH | ARMENIAN BULGUR SALAD

finely chop the onion

finely dice the jalapeno

finely dice the red bell pepper

finely dice the green bell pepper

preheat the pot on medium heat

add olive oil, chopped onion, bell pepper, and jalapeno to the pot

mix occasionally for a few minutes until the veggies turn translucent

add tomato paste and pepper paste, mix for 2-3 minutes

sprinkle in dried mint and combine

pour in bulgur and salt, mix thoroughly until bulgur is lightly toasted (about 3 minutes)

add 3 cups of boiling hot water, 1 cup of lemon juice, and 2 tablespoons of pomegranate molasses, mix thoroughly

turn off the heat, place the lid on the pot, and let the bulgur absorb the liquid for 20 minutes

fluff the bulgur with a rubber spatula and transfer it to a large bowl

let it cool in the fridge for about 30 minutes before serving

add spoonfuls of the bulgur mixture to romaine lettuce leaves

garnish with finely chopped green onions and parsley

Equipment Needed

Dietary

Allergens