BAZIRGAN (Fine-Crushed Wheat Appetizer

[Guest guest]

Another recipe from A Fistful of Lentils (see my previous post). I would be

tempted to call this a Syrian " Taboule " but the introduction to the recipe says

that would be like confusing apple strudel with apple pie.

I am planning to make this for kiddush in my synagogue the week after next as a

surprise for the boys grandparents who are of Syrian origin (currently from

Guatemala).

 

Shoshana

 

BAZIRGAN (Fine-Crushed Wheat Appetizer)

Serves 4 to 6

 

1 cup fine-grain bulgur wheat

1 cup finely grated onion

3 oz. unsalted tomato paste

2 Tbs. plus 2 tsp. vegetable oil

3 Tbs. plus 1 tsp. ketchup

1 Tbs. plus 1 tsp. Worcestershire sauce

1 tsp. firmly packed dark brown sugar

1/4 tsp. salt

2 tsp. ground cumin

1/4 cup fresh lemon juice

generous dash of cayenne or Aleppo pepper

2 tsp. tamarind sauce (at Asian or Mideastern markets)

1/2 cup coarsely chopped walnuts or whole pine nuts (plus 1 Tbs. for garnish)

2 Tbs. coarsely chopped parsley leaves (plus 1 Tbs. for garnish)

 

Pita, cut in wedges

Put the bulgur in a medium-size bowl and soak in cold water to cover for 15

minutes. Drain in a fine-mesh strainer over another bowl or in the sink for 15

minutes, stirring occasionally with your hands in order to press out any excess

water.

Place grated onion in a large bowl. Add the drained bulgur and mix. Add the

remaining ingredients and mix well. (At this point, the mixture may be

refrigerated for several days or frozen.) Cover the bowl with aluminum foil or

plastic wrap and chill in the refrigerator for about 1 hour, then taste and

adjust the spices. Before serving, mix well, as the oil tends to settle to the

bottom.

When ready to serve, garnish with the nuts and parsley and serve as an appetizer

or relish accompanied by pita bread cut in wedges.

 

 

 

=================================

Shoshana Michael-Zucker, Translations

Levona 7/6

Kfar Sava 44243 Israel

Tel. +972-9-767-5835

Fax. +972-9-766-2855

email: translations

shosh_mz