Keesing

Bazargan

This vegetarian, Syrian tabbouleh-like dish is best when made in advance so that the flavors can blend and mellow out from the original sharpness.

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Ingredients

• 2 cups fine bulgur wheat

• salt

• 6-8 Tbs extra virgin olive oil

• 3 Tbs sour pomegranate concentrate (molasses) or 2 Tbs tamarind paste dissolved in 4 Tbs boiling water

• Juice of 1 lemon or to taste

• 1 small grated onion

• 5 Tbs tomato paste

• 1 teas ground cumin

• 1 teas coriander

• 1/2 teas ground allspice

• 1/4 teas cayenne

• 1 cup coarsely chopped walnuts, optional

• bunch of parsley, finely chopped, optional

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Methods

• Put the bulgur wheat in a large bowl and cover with plenty of cold, slightly salted water. Leave to soak for 1/2 to 3/4 hour, or much longer if coarsely ground, until tender.

• Drain and press out excess water.

• Beat the olive oil with tamarind or pomegranate paste, add lemon juice, onion, tomato paste and spices and beat well.

• Place softened bulgur in a serving bowl,

• Pour the dressing over and mix well. Taste for salt.

• Add the nuts and parsley when ready to serve.

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