WHAT YOU NEED
3 brown onions, chopped
3 scallions, chopped
1 red bell pepper, chopped
1 bunch parsley, chopped
1 cup coarse burghul
Dried mint
2 TBSPs Red pepper paste (Debes flayfleh)
Pomegranate molasses (Debes remmen) to taste
Olive oil to taste
Salt to taste
INSTRUCTIONS
Sauté the onions in olive oil until soft. Meanwhile, wash the burghul. When onions are cooked and cold, add in the burghul. Add the red pepper paste (debes flayfleh) and mix. Spray dried mint all over, add in the scallions, red bell pepper and parsley. Add pomegranate molasses (debes remmen), olive oil and salt to taste. Mix well, and it’s ready to be served. You can decorate it with cherry tomatoes.
Bon Appétit!
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