A Gaziantep classic suited to make-ahead cooking, this piyaz is made by kneading boiled red lentils and fine bulgur with a roasted tomato-paste dressing and a splash of pomegranate molasses. Since the lentil-bulgur base can be cooked ahead and frozen, this filling salad is also a practical, diabetic-friendly option.
Boil the red lentils in plenty of water until soft but still whole, then drain, keeping the cooking water aside.
Steep the fine bulgur in the reserved hot cooking water in a covered bowl and let rest for 10 minutes, then mix with the lentils.
Fry the tomato and pepper pastes in olive oil for 3-4 minutes, stir in cumin, pepper flakes and salt, then knead into the lentil-bulgur mixture.
Stir in the spring onion, parsley and pomegranate molasses, scatter over the pomegranate seeds and serve chilled.
You can prepare the lentil-bulgur base without the dressing and freeze it; once thawed, add the fresh onion, parsley and pomegranate molasses only right before serving, or the bulgur will turn soggy. Allergens: this recipe does not contain a listed allergen.
Cooking the tomato paste in olive oil for at least 3-4 minutes to remove its raw edge makes a noticeable difference to the flavour; rushing this step leaves the dressing tasting raw.
Admin DadaGastro · verified in test kitchenBulguru 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.