Middle Eastern Fruited Bulgur Salad (Bulgur wa Fawake)

 

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• Cooking and Prep: 3 h 45 m
• Serves: 8
• Contains:

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Ingredients (13)

For the Salad

• 1 and 1/2 cups boiling water

• 1 cup (6 ounces/170 grams) fine- or medium-grain bulgur

• 1 cup chopped fresh parsley

• 1/4 – 1/2 cup chopped fresh or 1 tablespoon dried mint

• 1/2 cup scallions, chopped (6–8)

• 1/3 cup chopped pitted dates

• 1/3 cup raisins, dried currants, or chopped dried apricots

• 1/3 cup chopped almonds or pistachio nuts

For the Dressing

• 1/3 cup fresh lemon juice

• 6 tablespoons Bartenura Extra-Virgin Olive Oil

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  Bartenura Olive Oil

• about 1 and 1/2 teaspoons salt

• 1/4 teaspoon pepper

• 1/8 teaspoon ground cinnamon

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Start Cooking

Prepare the Salad

1. Pour the boiling water over the bulgur and let stand until tender and the water is absorbed (20 to 40 minutes depending on the age and type of bulgur). Drain any excess water and fluff with a fork.

2. Add the parsley, mint, scallions, fruit, and nuts.

3. Mix the lemon juice, oil, salt, pepper, and cinnamon. Drizzle over the salad and toss to coat.

4. Cover and refrigerate for several hours to let the flavors meld. Serve cold or at room temperature.