A Gaziantep classic suited to make-ahead winter meals, this lentil and bulgur piyaz is made by mixing cooked red lentils and fine bulgur with a sautéed tomato-paste dressing, then seasoning it with pomegranate molasses. The lentil and bulgur base can be cooked ahead and frozen, making this a hearty, diabetes-friendly salad.
Boil the red lentils in plenty of water until tender but still holding their shape. Drain them and reserve the cooking water.
Pour the reserved hot cooking water over the fine bulgur in a covered container. Let it stand for 10 minutes, then mix it with the lentils.
Sauté the tomato paste and pepper paste in olive oil for 3–4 minutes. Add the cumin, Turkish red pepper flakes, and salt, then knead the mixture into the lentil and bulgur base.
Stir in the green onions, parsley, and pomegranate molasses. Sprinkle with pomegranate seeds and serve chilled.
You can prepare and freeze the lentil and bulgur base without the dressing. Once thawed, add the green onions, parsley, and pomegranate molasses just before serving so the bulgur does not become watery. Contains wheat (gluten).
Bulguru sıcak su yerine soğuk suyla demledim, 10 dakika beklemesine rağmen taneler sertliğini korudu ve piyaz çiğnemesi zor bir doku aldı. Sıcak haşlama suyunu kullanmak gerçekten şart görünüyor.
Salçayı yalnızca 1 dakika kavurup aceleyle mercimeğe ekledim, sos ham bir tat bıraktı ve tüm piyaza yayıldı. Editör notunda söylenen 3-4 dakikayı okumadan geçmişim, bu yüzden puanım düşük.
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