سلطة البرغل التركية

Soak 1 cup of fine bulgur in 1 cup of boiling water and set it aside for 10 minutes until it absorbs the water.

In a pan, heat 1/2 cup of olive oil and sauté the chopped onion until it softens

Add the tomato paste, pepper paste, and pomegranate molasses. Stir the mixture well and let it cook until the flavors combine

Add this sauce mixture to the bulgur after it has absorbed the water and cooled slightly.

Once the bulgur has cooled completely, add the parsley, green onion, tomatoes, pomegranate seeds, lemon juice, dried mint, salt, and black pepper.

Mix all the ingredients thoroughly until well combined. The salad is now ready to serve.