Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Place 200 grams of fine bulgur into a large heatproof bowl and pour over 250 ml of warm shalgam suyu, then cover the bowl tightly and let it sit for 15 minutes to absorb the liquid and soften.

2. 2

   While the bulgur rests, mince 8 cloves of black garlic very finely and combine with 15 ml of extra virgin olive oil and 15 ml of lemon juice in a small bowl to create a smooth paste.

3. 3

   Heat 30 ml of extra virgin olive oil in a small pan over medium-low heat, then add 2 tablespoons of tomato paste and 1 tablespoon of Turkish mild pepper paste, stirring gently for 3 minutes until fragrant.

4. 4

   Add the prepared black garlic paste, the remaining 45 ml of lemon juice, 2 tablespoons of pomegranate molasses, 1 teaspoon of ground cumin, 1 teaspoon of pul biber, 0.5 teaspoon of black pepper, and salt to taste to the pan with the tomato and pepper paste, stirring to combine.

5. 5

   Pour the warm paste mixture over the softened bulgur, using a spoon to mix thoroughly until every grain is coated and the salad has a uniform reddish-brown color.

6. 6

   Gently fold in 1 cup of finely chopped fresh parsley, 0.5 cup of finely chopped fresh mint, and 3 thinly sliced green onions into the bulgur mixture.

7. 7

   Taste the Siyah Sarımsaklı ve Fermente Bulgur Kisiri and adjust salt, lemon juice, or pomegranate molasses as needed before serving.