Fine bulgur, herbs, tomato, and pomegranate molasses make this Beirut bowl bright and chewy.
20 min prep
Keeps the screen on · step-by-step guide · built-in timer
Let fine bulgur and tomatoes rest for 12 minutes so moisture and texture settle.
Prepare tomatoes by trimming, cutting, or portioning it as described.
Complete this step with fine bulgur and parsley, following the same order as the source.
Complete this step with pomegranate molasses and olive oil, following the same order as the source.
Serve with the final garnish or side that suits tomatoes.
💡 Tip: Treating fine bulgur carefully at this stage keeps the texture clear and the flavor focused.
🍽️ Serving suggestion: Serve cold with tomatoes, parsley, fresh mint, keeping fine bulgur as the focus.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~245
kcal calories
7
g protein
45
g carbs
6
g fat
8.7g
Sugar
1g
Fiber
5.4mg
Sodium
1.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?