I discovered bulgur the first time I ordered tabouleh @ El Bacha restaurant in Bucharest. I thought, wow, what a great salad, so fresh and bursting with all the good stuff. Parsley does wonders when you have a flu, for instance, as it's packed with vitamin K and vitamin C.
There was a time when I was going around the shops here in Bucharest desperately looking for bulgur, to no avail...the magic ingredient was nowhere to be found. Things changed in the meantime and recently I found bulgur in some small specialized shops. Needless to say, I stocked up on it and used to the full!
Bulgur Salad with Mint, Parsley & Pomegranates and a hint of Zataar
Type of cuisine: Middle Eastern/low fat/Fusion
This is a variation of tabouleh, basically we use 3/4 bulgur and 1/4 parsley and mint, plus we skip the tomatoes and replace them with pomegranate seeds.
Ingredients
half a cup of bulgur
a handful of fresh mint leaves
a handful of parsley
1/2 pomegranate
a pinch of salt
lemon juice
extra virgin olive oil
zataar
Method
Once you have all the ingredients at hand, it's time you assembled the salad. Mix the bulgur with the mint & parsley, season with salt, add two tbs of extra virgin olive oil and a good squeeze of lemon juice. Finally, add the pomegranate seeds and stir gently. Decorate with zataar.
I usually make this salad for parties. It goes well with the usual Lebanese dips such as moutabal, baba ganoush, labneh with cumin and mint & laban with garlic and olive oil. But it pairs well also with Beetroot raita with garam masala, recipe I promise I will post soon.
Until then, enjoy life, love and good food. xoxo
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| Ready for the party |
A typical meal @ El Bacha should start with dips and salads, followed by hot meat dishes: beef sharhat, kebabs, dej jawaneh, and delicious mildly sweet Middle Eastern desserts.
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| taken with Instagram |
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| El Bacha Alba Iulia Square, Bucharest |
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