Med-Rim Bulgur Salad

Name: Med-Rim Bulgur Salad
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: middle eastern
Ingredients: 1 1/2 cups coarse bulgur; 3 tablespoon olive oil; 1 cup finely diced onion; 2/3 cup finely chopped parsley; 1/3 cup finely chopped cilantro; 6 tablespoons lightly toasted pine nuts; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons pomegranate molasses; 1 tablespoons ground cumin; 1 1/2 teaspoons Mediterranean oregano; 1 1/2 teaspoons ground coriander seeds; 1/4 teaspoon ground allspice; Salt to taste; 2 teaspoons sumac, if desired

Recipe from George Lassalle

Adapted by Rozanne Gold

Total Time: 45 minutes plus 2 hours for chilling
Prep Time: 2 hours chilling
Rating: (0)
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Featured in: A Region's Tastes Commingle in Israel

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Ingredients

Yield:6 servings

1½cups coarse bulgur
3tablespoon olive oil
1cup finely diced onion
⅔cup finely chopped parsley
⅓cup finely chopped cilantro
6tablespoons lightly toasted pine nuts
3tablespoons fresh lemon juice
1½tablespoons pomegranate molasses
1tablespoons ground cumin
1½teaspoons Mediterranean oregano
1½teaspoons ground coriander seeds
¼teaspoon ground allspice
Salt to taste
2teaspoons sumac, if desired

Ingredient Substitution Guide

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Preparation

Step 1
Soak bulgur in 4 cups of boiling water for 30 minutes. Squeeze dry. Reserve.
Step 2
Heat oil in medium skillet. Saute onion over low heat until soft but not brown, about 8 minutes. Reserve with oil.
Step 3
Put soaked bulgur in large bowl and add cooked onion with oil. Mix with fork. Add remaining ingredients except sumac, and mix. Chill several hours. Sprinkle with sumac before serving.