 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Fine-ground Bulgur would be best, hope you can find it. You can exclude red pepper paste, if you like. Enjoy! (cooking time does not include waiting time) Ingredients:
500 g bulgur wheat |
2 roma tomatoes, seeded and diced |
700 g sour cherries (morello cherries) |
2 green onions, chopped |
2 cucumbers, seeded and diced |
1 medium onion, grated |
1 garlic clove, minced |
1/4 cup fresh mint, chopped |
1/4 cup fresh parsley, chopped |
1/4 cup pomegranate molasses |
1/2 tablespoon red pepper paste |
1 lemon, juice of |
1/3 cup olive oil |
1 teaspoon cumin powder |
black pepper (to taste) |
salt (to taste) |
Directions:
1. Cut cherries in half and pit them, working over a bowl to catch their juices.
2. Puree the pitted cherries in a food processor, discard pulp and keep juice.
3. Mix bulgur and the juice you kept, in the bowl and set aside until the juice is absorbed. (1/2-1 hour).
4. Add grated onion, garlic, cumin powder, gren onions, oil, salt andd pepper. Mix well.
5. Add remaining ingredients and stir for 2-3 minutes.
6. Cover and refrigerate for a few hours before serving.
|
|