RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Bazargan: Bulgur Wheat and Walnut Salad - pareve
The recipe which follows is a family recipe from Lisa Ades, a documentary filmmaker. The recipe appeared in an article about Jewish-Syrian cooking in the December '97 SAVEUR magazine. According to the article, this is one of the signature dishes of Syrian-Jewish cooking. It is a meze or side-dish. Karen Selwyn * * * * * * * Bulgur Wheat and Walnut Salad (Bazargan) 1 1/2 cups fine-grain bulgur wheat 3 tablespoons extra-virgin olive oil 1 tablespoon tamarind concentrate 1/2 cup finely chopped walnuts 1/4 cup pine nuts 1/4 cup parsley 2 scallions, green parts only, finely chopped 1 tablespoon tomato paste pinch cayenne pepper 2 tablespoons fresh lemon juice salt and freshly ground pepper Place bulgur wheat in a large bowl. Add 2 cups water and 1 tablespoon oil. Set aside until water is absorbed, approximately 20 minutes. Add walnuts, pine nuts, parsley, and scallions to bulgur wheat. Meanwhile, combine tamarind and 1/3 cup warm water in a medium bowl. Add remaining 2 tablespoons olive oil, tomato paste, cayenne pepper, and lemon juice to tamarind mixture. Season with salt and pepper. Pour liquid over bulgur wheat and toss gently. Cover with plastic wrap and set aside for 2 hours. Adjust seasonings with salt and cayenne pepper. Serve with wedges of toasted pita bread.
