In a bowl, whisk together the olive oil, pomegranate molasses, tomato paste, and spices, adding salt sparingly. In a large bowl, mix the bulgur with the nuts and add the cilantro.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr