Bulghur, bulgur, or burghul, a common ingredient in Middle Eastern dishes (such as Tabbouleh and Kibbeh), is made by parboiling, drying, and grinding wheat to a fine, medium, or coarse texture. Bulghur stars in this colorful and delicious salad, my own adaptation of a recipe I found on Epicurious.com. It's a wonderful summer side dish for grilled meats, or served as a main course with a tossed green salad and crusty French bread. Enjoy!
TURKISH BULGHUR SALAD
POMEGRANATE MOLASSES DRESSING
For the Salad:
2 Tbs. olive oil
1 large vidalia onion, minced
2 cups fine bulghur wheat
2 cups boiling water
2 15-oz. cans beans, pink, borlotti, chickpeas, or a combination,
rinsed and drained
1 large bunch fresh basil leaves, chopped
1 bunch scallions, green tops slices, white parts chopped
1 cup raw pistachio kernels, lightly toasted if desired
For the Dressing:
1/3 cup pomegranate molasses
(available in your grocer's Middle Eastern section)
3 Tbs. olive oil
3 large garlic cloves, minced or put through a press
Salt and fresh ground black pepper to taste
1. Sauté onion in olive oil until translucent, about 5 minutes. Stir in bulgur until grains are coated with oil. Slowly add boiling water, stir, and simmer gently for about 5 minutes, until water is absorbed. Fluff wheat and turn into large bowl. Let cool.
2. Rinse and drain the beans you wish to use. Prepare basil and scallions and fold with beans into cooled wheat.
3. Combine dressing ingredients. Stir into wheat.
4. Top with pistachios (or allow individual diners to add their own nuts). Generously serves 6-8 as a main course salad.