Adam’s Buljol & Bagel


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Foods from the Middle Eastern tradition have influenced Trinidadian cuisine. At Adam’s Bagels in Port of Spain, Syrian-Lebanese owner Adam Abboud tops his bagels (house made in the New York style) with labneh (yogurt cheese) and buljol, a cold salad made from salted cod fish that is a common and beloved local breakfast food. Mr. Abboud tops the salad with thin slices of Scotch bonnet pepper—a final touch that is not for the faint of heart.


  • ¾ pound salt cod
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pimiento pepper, stemmed, seeded, and finely chopped
  • 1 medium tomato, chopped
  • 1 tablespoon finely chopped shado beni (Mexican culantro) or 2 tablespoons finely chopped cilantro
  • 1 teaspoon freshly ground black pepper
  • 4 bagels, any style
  • 1 cup labneh
  • 1 small Scotch bonnet pepper, stemmed, seeded, and sliced very thin (optional)


  1. Place the salt cod in a large pot with enough cold water to cover and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain the water and repeat the process two more times to soften the fish and remove most of the salt.
  2. Put the drained salt cod in a large bowl and using a fork pull it into shreds. Add the onion, garlic, pimento pepper, and tomato, and mix very well.
  3. Add the shado beni and ground pepper and mix well. Set aside in the refrigerator until chilled, about 1 hour.
  4. Slice the bagels in half and smear each side with equal portions of labneh. Top each with 2 to 3 tablespoons of buljol salad. Top with thin slices of Scotch bonnet pepper, if desired. Serve open faced.