Salads
This salad combines leftover grilled beef with bulgur, tomatoes, peppers, and onion, all tossed with a pomegranate molasses dressing. It is a flavorful way to use leftover meat for a gathering.
Soak the fine bulgur in hot water and let it absorb the water for about 15 minutes, then fluff it with a fork.
Dice the tomato, green pepper, and onion into small pieces and put them in a bowl.
Whisk the pomegranate molasses, olive oil, lemon juice, salt, and Turkish red pepper flakes until smooth.
Toss the fluffed bulgur, chopped vegetables, leftover grilled beef, parsley, and mint with the dressing.
Refrigerate the salad for 10 minutes and serve cold.
Do not soak the bulgur in too much water; it will become soggy and weigh down the salad. Let it absorb all the water. Toss the salad with the dressing just before serving; if you do it earlier, the vegetables will release their juices. Allergen: contains wheat/gluten (bulgur).
Bulguru 15 dakika yerine 25 dakika dinlendirsem daha mı yumuşak olur, yoksa fazla beklemek taneleri lapa mı yapar? Nar ekşisini azaltıp yerine biraz daha limon suyu eklemek dengeyi bozar mı?
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