Bazargan

Name: Bazargan
Cuisine: Syrian
Ingredients: 2 cups bulgur wheat or finely cracked wheat; salt to taste; 2 cups bulgur wheat or finely cracked wheat; 2 tablespoons tamarind paste dissolved in ¼ cup boiling water, or 2 tablespoons pomegranate molasses; 2 tablespoons tamarind paste dissolved in ¼ cup boiling water, or 2 tablespoons pomegranate molasses; 2 tablespoons tamarind paste dissolved in ¼ cup boiling water, or 2 tablespoons pomegranate molasses; 6 tablespoons olive oil; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 3 tablespoons fresh lemon juice, or to taste; 2 tablespoons tomato paste; ¼ cup pine nuts, toasted (optional); 1 cup walnuts, coarsely chopped; ¼ teaspoon cayenne pepper, or to taste; ½ teaspoon ground allspice; 2 tablespoons chopped fresh flat-leaf parsley

Syrian Cracked-Wheat Salad

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Bazargan is a Syrian Jewish version of tabbouleh. Its name means “of the bazaar.” Some versions add chopped hazelnuts or pine nuts to the mix. Though traditionally made with tamarind paste, pomegranate molasses may be substituted.

Ingredients

2 cups bulgur wheat or finely cracked wheat
salt to taste
6 tablespoons olive oil

Asia
Syria
Side dish
Vegan

Method

Put the wheat in a bowl and cover with lightly salted water. Let soak until the grains are tender, 30 minutes or longer. Drain well. Transfer to a bowl.

In a small bowl, whisk the olive oil, tamarind mixture, tomato paste, lemon juice, and spices together. Add to the wheat and toss. Season to taste. Fold in the nuts and parsley and mix well. Let sit at room temperature for 4 hours or as