If you like Tabbouleh, you’ll love this Turkish version of bulgur salad which uses parsley, mint, tomato and red pepper paste. I add a little sumac from Istanbul for even more lemony punch. We’ll be making this salad tonight in the Turkish class.”

Prep Time: 40 minutes  Cook Time:   Serves: 12


  • 1 1/2 cups bulgur 
  • 1 1/2 cups hot water
  • 2 shallots, finely chopped 
  • 1/2 tsp. crushed chile flakes
  • 1/2 red bell pepper, finely chopped 
  • 1 bunch Italian parsley, finely chopped
  • 6 sprigs of fresh mint, finely chopped
  • 4 scallions, white and green parts, chopped 
  • 3/4 cup cherry tomatoes cut into small pieces 
  • 2 lemons, juiced 
  • 2 tsp. tomato paste 
  • 2 tsp. red pepper paste (red bell pepper, roasted and pureed)
  • 4 tbsp. olive oil 
  • 1/2 green bell pepper, finely chopped


1. Place the bulgur in a bowl and pour 1 1/2 cups hot water over it. Mix well and let stand for 20 minutes. Heat the oil in a skillet and add shallots. Saute until golden brown over low heat. Let cool. To the bulgur wheat, add the red and green peppers, chile flakes, parsley, mint, scallions, tomatoes, and cooled scallions. In a small bowl, stir lemon juice with tomato paste and red pepper paste. Add to the bulgur mixture. Add 2 tsp. of salt and a generous drizzle of olive oil. Stir well. Taste to see if salted enough.


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