This is a juicy delicious bulgur salad, which is easy to put together and perfect to take to potluck parties.
I can easily say that this salad is something between kısır and tabouleh. Both kısır and tabouleh have so many versions depending on the country and even the person making it so I hope you can just assume this is just my bulgur salad.
Making this bulgur salad does not require much effort. Basic ingredients are as following:
- Major player:
- Bulgur – if available you should use fine bulgur. As bulgur is not completely gluten free you can substitute it with cooked quinoa if necessary. If you do not have fine bulgur another alternative can be cooked barley.
- Greens:
- Parsley and dill – feel free to add plenty. Make sure you rinse it well and chop it finely.
- Green pepper – take out the seeds and the stem and cut to small cubes.
- Spring onions – cut to thin slices. If the spring onions are large you might want to cut vertically into half first and then slice them. Do not crush them while cutting and do not use a food processor. You can leave them out if not available.
- Cucumber pickles – add a surprising salty freshness.
- Tomato and pepper paste. If pepper paste is not available add more tomato paste and increase the red pepper flakes.
- Spices and herbs: Red pepper flakes, thyme flakes, dry mint flakes, salt, black pepper
- Dressing: plenty of olive oil, juice of 2 lemons and pomegranate sauce.
Serve this bulgur salada at open buffets, barbecue parties, tea parties or as a side dish to a main course such as fish, kebabs or falafel. This is again a very healthy salad recipe. Not to forget is dairy-free and vegan.
If you have liked this salad recipe, you might also want to check out my easy falafel recipe too, to couple them and make a feast. Enjoy.
Potluck Bulgur Salad
Ingredients
- 250 grams bulgur fine
- 400 mililitres water
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper paste
- 2 onions
- 3 garlic cloves
- 8-10 spring onions
- 1 green peppers
- 3-4 cucumber pickles
- ½ bunch parsley
- 3-4 fresh mint leaves
- 1 teaspoon dry mint flakes
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dry thyme flakes
- 200 millilitres olive oil extra virgin
- 2 lemons
- 1 tablespoon pomegranate sauce
Instructions
- Chop well the onions and crush the garlic cloves.
- Add half of the olive oil in a pan and heat it.
- Add the chopped onions and sauté until onions become translucent. Then add the crushed garlic and sauté for an addition 2-3 minutes.
- Add the tomato and pepper pastes and stir all together.
- Add 400 millilitres of warm water stir and let to simmer for about 5 minutes.
- Put the bulgur in a large seramic or glass bowl and add the contents of onion/water pot on top. Mix so that no dry bulgur is left and cover with a lid. The bulgur will soon absorb all the water.
- After 10 minutes mix the bulgur again and taste if it is not soft enough add some warm water, mix and wait for another 5-10 minutes.
- Meanwhile cut to thin slices the spring onions. If they are thick, cut them vertically first and then dice them into thin slices.
- Chop the parsley.
- Chop the mint leaves.
- Clean the seeds of the green pepper and chop to small cubes.
- Chop the pickles to similar sized cubes.
- If you want to add fresh tomatoes you should take out the middle part with the seeds as these might make the salad get soggy.
- Mix everything together, in the large bulgur bowl. Also add the remaining olive oil and all the spices. Mix well. Wait for 10 minutes so that the everththing is well blended.
- Taste and add more spices if necessary to taste.
- Line a serving dish with salad greens or boiled grape leaves and top with the salad as seen in the picture. Garnish with sliced tomatoes or pickles. Serve at room temperature or chilled.
Notes
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