Turkish Tabbouleh

Even though we are in the middle of winter, I sometimes want freshness and color on my plate. I am lucky enough to have an oriental grocery store next door with an incredible selection of products. The owner of the place and I talk a lot and discuss cooking. She gave me her way of making tabbouleh from her native Turkey. The amazing thing about this recipe is that the tabbouleh doesn’t become delicious until 24 hours after it is made. Before that, it doesn’t have all its flavors yet, but after that, when it is fresh, it is a real delight. I would like to thank Sarah again, to whom I often send my workshop students, because I now buy all my spices and dried fruits there. Besides, I’m going there right now… If you are near the Porte des Lilas, it is at 171, rue de Paris in Lilas. 

Recipe for 4 people:

• 500g of medium bulgur (you can find it everywhere nowadays, especially in organic stores)
• 3 tablespoons of hot pepper concentrate (actually not that hot!)
• 2 tablespoons of double tomato paste
• 1 tablespoon pomegranate molasses
• 4 tablespoons of olive oil
• 1 small bunch of flat parsley
• 1 small bunch of mint
• 2 small spring onions
• salt

Here are the products that are a bit special in the recipe. Bulgur, but which is really easy to find.