Parsley Salad with Pomegranate

(Narlı Maydanoz Salatası)

Parsley, washed, drained, chopped
Pomegranate seeds
~
Extra virgin olive oil

Spread the parsley on a serving platter. Garnish with some pomegranate seeds. Drizzle extra virgin olive oil all over them. Serve immediately.

Bulgur Pilaf with Sun-Dried Vegetables

(Çarpana Aşı)

1/2 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur because the taste is better:)
1 cup hot water
2 sun-dried eggplants
2 sun-dried tomatoes
2 sun-dried peppers
1 medium onion, sliced
5-6 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp red pepper paste sweet or hot
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 cloves of garlic, mashed with salt

First, soak the sun-dried vegetables in hot water for half an hour, drain and cut in bite-sized pieces.

Meanwhile sauté the onion with olive oil for 2-3 minutes. Add the sun-dried vegetables, tomato paste, red pepper paste, salt and pepper. Continue to saute for 3-4 more minutes. Add the bulgur and hot water and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. Serve with garlic yogurt sauce on the side.

Makes 2 servings.