سلطة البرغل التركية

We soak 1 cup of bulgur in 1 cup of hot water until the bulgur softens.

We add 1 small chopped onion with 1 tablespoon of olive oil.

We add 1 tablespoon of tomato paste, 1 tablespoon of bell pepper paste, 1 tablespoon of pomegranate molasses, and garlic.

We add 1 tablespoon of mint, bell pepper, cumin, salt, and pepper. We stir them together a couple of times

We mix this blend with the bulgur and stir well.

We finely chop the vegetables: 1 small cucumber, 1 small tomato, 2 leaves of lettuce, green onion, and half a bunch of arugula.

We add the chopped vegetables to the bulgur, along with some lemon zest, the juice of half a lemon, and a drizzle of olive oil.

We stir everything together and taste for salt and acidity. We add a pinch of salt if needed and balance the acidity of the pomegranate molasses with a pinch of sugar.

We serve the bulgur salad with lettuce leaves, mint, and slices of lemon.