In this classic Turkish salad the bulgur grains are not cooked but soaked and worked by hand to soften. It is important to use only aromatic sun-ripened tomatoes to give the dish flavour.
7 people made this
1 to 2 large sun-ripened tomatoes
4 small tea glasses fine or medium bulgur
1 medium onion
salt to taste
ground cumin to taste
pepper to taste
paprika to taste
1 small bunch spring onions, minced
finely chopped flat-leaf parsley, to taste
finely chopped fresh mint, to taste
fresh basil, to taste
olive oil, to taste
pomegranate juice, to taste
Method Prep:25min › Ready in:25min
Cut a thin slice of about 3cm diameter off the bottom of each tomato. Make 4 cuts in the tomato lengthwise. Wash, rinse and drain the bulgur well. Place it in a bowl and coarsely grate the tomato flesh into the bulgur. At the end all that's left is the tomato skin, which is discarded.
Mince the onion and add it to the bulgur. Season to taste with salt, cumin, pepper and paprika. Mix well and let it sit for 30 minutes.
Rub the bulgur between your hands until it has softened and absorbed the juice from the tomatoes.
Stir in spring onions, parsley, mint and basil and add olive oil and pomegranate juice to taste. Refrigerate until serving, up to 12 hours. The longer it soaks, the more intense the flavour, but do not let is soak longer than overnight, otherwise it will become watery.