Recipes

Tabbouleh with pomegranate

The cuisines of the Middle East exhibit, despite all the differences among ethnic groups, some common elements, especially with Taboulé dishes.

250 g bulgur, 1 pomegranate, salt, pepper, 6 tbsp olive oil, 2 bunches parsley, 6 spring onions

Pour 250 ml boiling water over the bulgur in a bowl and let it swell covered for about 20 mins. Meanwhile, gently roll the pomegranate, halve it and squeeze it on a citrus press, catching the seeds and juice separately. Remove the white membranes from the seeds and set aside. Mix the pomegranate juice in a bowl with salt, pepper and olive oil.
Wash parsley and shake dry, pick off the leaves and finely chop. Wash and trim spring onions, cut the white and light green parts into fine rings.
Fluff the bulgur with a fork and mix with the pomegranate dressing. Toss parsley and spring onions into the bulgur, setting aside some green onion rings. Season the salad with salt and pepper to taste and serve on plates. Sprinkle with the pomegranate seeds and remaining spring onion rings.

Enjoy your meal!