Becky’s Bazargan
From the story A World of Gardening Traditions at the Hayward Community Garden
Becky’s Bazargan
- Yield: Serves 4
Description
Becky Abbott, coordinator of the Hayward Community Garden, shared this recipe for bazargan, a traditional Syrian tabouli salad.
“When I was age 11–15, I lived in a Syrian neighborhood in the southern Turkish city of Tarsus,” says Abbott. “We would go out to the farms that our neighbors owned and often have this salad. We would eat it out of a large common bowl, scooping it with romaine lettuce leaves. Afiyet Olson!”
Ingredients
- 1 1/2 cups bulgur wheat
- 2 medium tomatoes, diced
- 1 medium cucumber, diced
- 2–3 scallions, chopped
- 1/2 cup chopped flat leaf parsley
- 1 tablespoon chopped mint leaves
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1 tablespoon Aleppo pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon pomegranate molasses (or more to taste)
- Salt, pepper to taste
- 1 head romaine lettuce
Instructions
Soak the bulgur in water for 1–2 hours to rehydrate or cook in boiling water for 12 minutes at a simmer. It should be al dente.
Toss the softened bulgur with the olive oil and lemon juice, then mix all the ingredients together. Let sit at least 15 minutes for flavors to meld.
Optional: Top with pomegranate seeds and chopped walnuts.
- Category: Salad
