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Middle Easterners, especially Armenians use a lot of bulgur in their diet. This dish is very similar to Tabouleh except that it has a few more spices added, especially Allepo peppers. I like to use Sriracha or sambal oelek (**SEE COOKS NOTE**, oriental chili pastes in place of the Allepo peppers.



• 1 cup very fine Bulgur#1 (I prefer medium #2 or coarse #3)
 • 1 large onions finely chopped
 • 1 Large tomato diced 
• 1 Tablespoon(s) hot pepper paste( ** see note)
 • 1 Tablespoon(s) tomato paste
 • ¼ Teaspoon(s) ground all-spice
 • ¼ Teaspoon(s) black pepper 
• 1 bunch Italian parsley or curly parsley finely chopped 
• 3-4 green onions, chopped 
• ¼ or more Teaspoon(s) Cayenne pepper or Aleppo pepper 
• 2 Tablespoon(s) pomegranate juice (optional) 
• 1/4 cup Lemon juice 
• ¼ Cup(s) Extra virgin Olive Oil or more if you like 
• Salt to taste
 • Fresh grape leaves (if you have them)  romaine lettuce or iceberg lettuce DIRECTIONS: 1. Sauté chopped onion in olive oil on low flame until it’s translucent and cooked down. Add dry spices, tomato paste and Pepper paste. Stir well to blend.  2. Add diced tomatoes, lemon juice and Pomegranate molasses, stir and bring to a simmer, stirring occasionally.  3. Remove from heat and stir in bulgur, mix well. Cover pan and let sit for 20 - 30 minutes. (You can add ¼ Cup(s) of water if mixture seems too dry)   4. When completely cooled, add chopped parsley and green onions and stir.  5. Serve with Fresh grape leaves, romaine lettuce or iceberg lettuce. **COOKS NOTE**  1. You can eat this warm or you can refrigerate and let it get cold and eat.  **If you don’t have hot pepper paste use Sriracha or Sambal Oelek chili paste found in the Asian food section of your supermarket.

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