Salads
Inspired by Azerbaijan’s tradition of herb-rich salads, this recipe refreshes cooked bulgur left over from the day before with fresh greens. Pomegranate molasses and walnuts add flavor; let the salad rest for at least half an hour before serving.
Put the leftover cooked bulgur in a bowl and fluff it with a fork. Add the finely chopped parsley, dill, and mint.
Mix the diced tomato and red onion into the bulgur.
Mix the olive oil, pomegranate molasses, lemon juice, and salt, then pour over the salad. Refrigerate for 30 minutes to let the flavors meld.
Sprinkle with the coarsely chopped walnuts and serve.
If the bulgur is cold and clumped, break it up thoroughly with a fork so the dressing coats it evenly. Sprinkle the walnuts on just before serving; mixing them in earlier will make them lose their crunch. Allergen: Contains wheat (gluten) and tree nuts (walnuts).
Tarifte belirtilen 30 dakikalık dinlendirmeyi tam uyguladım ve gerçekten fark yaratıyor, bulgur sosu tamamen çekmiş oluyor. İki su bardağı bulgurla dört kişiye tam yetti, ikinci gün de tazeliğini korudu.
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