Bazergan (Bulgur and Tamarind Salad)
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Ashleigh Sarbone.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 ½ cups bulgur, medium ground
- ¾ cups finely chopped, fresh parsley
- 1 ½ lemons, juiced
- 1 (6 oz.) can tomato paste
- 3 ½ tablespoons kosher salt
- 3 red bell peppers, finely chopped
- 4 tablespoons ground cumin
- 1 large yellow onion, minced
- ¼ teaspoon red pepper flakes
- ½ cup walnuts, chopped
- ¾ cups tamarind paste
- ¼ cup neutral vegetable oil
More Like This
Bulgur Muhammara
jewishfoodsociety.org
Kibbeh Charola (Savory Bulgur Pie)
jewishfoodsociety.org
German Potato Salad With Fresh Herbs
jewishfoodsociety.org
Arugula and Pomegranate Salad
jewishfoodsociety.org
Pickled Cucumber Salad
jewishfoodsociety.org
Lettuce and Parsley Salad
jewishfoodsociety.org
Shirazi Salad
jewishfoodsociety.org
Tagareenas (Fresh Turmeric Pasta)
jewishfoodsociety.org