Summary

Ingredients

• 500 g bulur, (fine) köftelik *
• 900 ml boiling water
• 5 spring onions, cut into thin rings
• 1 onion (s), chopped into small cubes
• 120 g tomato paste
• 15 g paprika pulp, (optional) can be replaced with more tomato paste
• 2 ½ teaspoons salt
• 25 ml lemon juice
• 25 ml syrup, (pomegranate)
• 110 ml oil
• 1 handful parsley, (approx. 45 g = finely chopped)
• pepper

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Instructions

1. First heat the oil and fry the onion in it until translucent. Don`t let it turn brown.
2. Sweat the tomato and pepper pulp for a few seconds and set aside.
3. Boil water and pour boiling over the bulgur. Stir the whole thing with the salt until the bulgur has absorbed everything.
4. While stirring, I always do a bite test to see whether it is al dente, maybe take a little less or more water. It`s like rice - some types of bulgur need more water, some types less.
5. Then add the onion-oil-tomato paste mixture and mix with the lemon juice and pomegranate syrup.
6. If you can`t get hold of pomegranate syrup (you can get it from the Turkish grocer), you can maybe replace it with a little balsamic vinegar. But then take more lemon juice. I haven`t tried it myself. Therefore, I do not accept any liability if it does not taste as it should.
7. Finally, add the spring onion and parsley and season with pepper.
8. Usually I do it by eye, but because so many people wanted the recipe, I took the trouble to weigh everything one by one.
9. Nevertheless, I would recommend trying again and again in between and varying according to your own taste.