40gflat-leaf parsley, without thick stalks, finely chopped
6Tbspextra virgin olive oil
2Tbsppomegranate molasses
1tsppul biber (Aleppo pepper), or other chili flakes to taste
salt and pepper
How I make it
Mix the tomato paste, hot pepper paste (if using) and boiling water until completely mixed. Stir in the bulgur. Set aside until the bulgur has softened and cooled a little, 10-20 minutes.
Mix the bulgur with the remaining ingredients. Season with salt and pepper to taste.
Tips & notes
If you can't find Turkish hot pepper paste, substitute the same amount of tomato paste plus 1 tsp pul biber (Aleppo pepper), or another chili flake to your taste.
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