Turkish tabbouleh

contributed by Idil U.

serves 2-3

7-8 green onions, finely chopped

a bunch of fresh parsley

1 medium white onion, finely chopped

2 tablespoons tomato paste

2 cups hot water

2 cups fine bulgur

1/2 tablespoon salt

1 tablespoon mint flakes

2 tablespoons red pepper flakes

1 tablespoons black pepper

1/2 cup olive oil

juice of 1 lemon (~1/3 cup) 

1/3 cups of pomegranate juice, to taste (optional)

1. Put tomato paste in a small bowl. Add hot water and salt.
2. In a big bowl put the melted tomato paste onto the bulgur and cover it with a thick kitchen towel until bulgur soaks up all water (~20 minutes). Fluff the bulgur with a fork occasionally to prevent clumping.
3. Cut the white parts of green onions in half vertically. Chop entire green onion and put into another bowl. 
4. Chop parsley and white onion and add into the bowl. Mix.
5. Add parsley and onion mixture to bulgur.
6. Add first spices, then lemon juice and finally olive oil. Mix well and serve.