Burghul Salad

Course

Salads

Cook Time

10 minutes

Servings

Persons

Ingredients

• 2 Cups Coarse burghul
• 1 Teaspoon Salt
• 2 Pieces Bay leaf
• 1 Large Chopped onion
• 1 Teaspoon Dried mint
• 1 Teaspoon Paprika
• 1 Teaspoon Red pepper flakes
• 1 Teaspoon Salt
• ¼ Teaspoon Black pepper
• 1 Tablespoon Tomato paste
• 2 Tablespoons Pomegranate molasses
• 1 Cup olive oil
• 2 Stalks Chopped green onion
• 3 Cloves Minced garlic

Instructions

1. In a medium size pot boil about 4 cups of water over medium heat and add the salt and bay leaves. Add the burghul and boil for few seconds and then remover from the heat. Let the burglar soak for 10 minutes and then drain in a fine strainer. Discard the bay leaves.
2. In a large bowl place the onion, mint, paprika, pepper flakes, salt, black pepper and garlic. Rub the onions with your fingertips so it absorbs the spices flavor. Add the tomato paste and pomegranate molasses.
3. Add the burghul and continue rubbing the ingredients and then add the olive oil. Add the green onion and half of the parsley and stir to combine. Cover the salad with a piece of cling film and put in the fridge for several hours or over night.
4. For serving: put the Burghul Salad in a serving plate and garnish with the rest of the parsley.

    

   

    

    

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