Name: Bazargan
Cuisine: Syrian
Ingredients: 500 g (1 lb) burghul (cracked wheat); 2 large onions, grated or finely chopped; 150 ml (¼ pint) olive oil (you may use sunflower oil); 250 g (8 oz) tomato concentrate; 2 tablespoons oregano; 1 teaspoon allspice; 2 teaspoons coriander; Salt and pepper to taste; 3 tablespoons concentrated pomegranate juice or the juice of 2 lemons; 120 g (4 oz) walnuts, coarsely chopped; 2 teaspoons cumin; Cayenne pepper to taste; 60 g (2 oz) finely chopped parsley

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This old recipe from Aleppo in Syria was rediscovered by my parents in Los Angeles. Quantities are enough for at least 15 people but the salad keeps well if you have some left over.

Ingredients

500 g (1 lb) burghul (cracked wheat)
2 large onions, grated or finely chopped

Asia
Syria
Side dish
Mediterranean
Vegan

Method

Wash and soak the burghul in fresh cold water for 10 to 15 minutes. Drain well through a fine sieve. Soften the onions by frying in a little of the oil but do not brown.

Mix all the ingredients very thoroughly with a fork in a large bowl. Leave for a few hours, preferably overnight, in the refrigerator, for the burghul to absorb all the flavours and to become tender.

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Ingredients

Method

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