Warmer days are here to stay and this salad has the advantage of being hearty yet light and suitable for warm weather. It is a simplified version of what the Armenian community in Lebanon introduced to the natives as itch. Whereas the original itch would include diced bell peppers and a medley of herbs, this one just sticks to chopped parsley. I used the large grade of bulgur (#4) because when cooked with olive oil it turns silky and soft and added walnuts. In Beirut, one can find parsley already chopped in plastic boxes in the local markets (for tabbouleh and other dishes).
Bulgur saladJoumana Accad Mediterranean, Middle Eastern June 1, 2015 Main Dish, Salads, Mezze/Appetizers, Vegan, vegan, salad, bulgur,
Prep Time: 15 minutes
Cook Time: 15 minutes
Passive Time: 20 minutes
1/3 cup olive oil extra virgin
1 cup bulgur coarse or medium #3 or #4
1/2 cup tomato paste or tomato sauce
1/2 cup red pepper paste or make your own
1 teaspoon salt to taste
1 teaspoon chili powder or hot paprika or Aleppo pepper
2 cups water or veggie stock
1 cup walnuts chopped coarsely
2 cups parsley Italian, chopped fine
1/2 cup green onion chopped fine (optional)
1/2 teaspoon allspice optional
1. Place the bulgur, water, red pepper paste, tomato paste, oil and spices in a saucepan. Bring to a simmer, stir to combine and let the bulgur cook till small holes appear on the surface and the liquid has been almost all absorbed.
2. Let the bulgur rest uncovered till it dries a bit. If necessary, add more oil. Add the parsley and onion when cooled, stir to combine. Add the walnuts and combine. Serve immediately. This salad can be prepared ahead and frozen (without the fresh herbs or walnuts)
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