About a year ago, my son Nick announced he was going vegetarian. I thought sure you are; someone who ingests triple-decker cheese and bacon burgers for breakfast, lunch and dinner? he was serious. He turned into a health and nutrition nut and lost a ton of extra fast-food pounds.
To make his visits home more enjoyable, I wanted to fix things beyond the hummus, tabbouleh and falafel standbys.
This is a country-style dish enjoyed both in Lebanese and Syrian cuisine; if you use a food processor, you can make it in 15 minutes! While the bulgur swells up in hot water, you will chop chop chop all the vegetables in mere seconds; done!
Great summer salad, very refreshing!
Recipe adapted from: La cuisine de Ziryãb, de Farouk Mardam-Bey
INGREDIENTS: 4 servings
- 2 cups of lowfat yoghurt
- 3/4 cup bulgur, fine or coarse ( I used #4-coarse)
- 1 small onion, chopped fine or 3 scallions
- 2 cloves of garlic, mashed with a pinch of salt
- 50g of coarsely chopped walnuts (a small cup)
- 1/2 cup of parsley leaves chopped fine
- 1 tablespoon of dry mint or 1/4 cup of fresh mint leaves chopped fine
- 1 jalapeño (optional)
- 1 tablespoon of ground cumin
- 1 tablespoon of hot Aleppo pepper or any hot chili powder
- salt, olive oil
- Place a sieve over a bowl and place either a coffee filter or a paper towel on it. Pour the yoghurt and drain for 1 hour.
- Soak the burghul in hot water for 20 minutes. Drain then press to extract the extra water.
- Process the onion, parsley, mint, spices in the food processor; mix all the ingredients in a large bowl. Cover and place in the refrigerator for 30 minutes.
- Drizzle some extra-virgin olive oil on the salad if you wish. Serve.
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