Middle Eastern Bulgur Salad Recipes

MEDITERRANEAN BULGUR SALAD

Steps:

• In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL

Steps:

• Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
• Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
• In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

MIDDLE EASTERN KIBBEH

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

MIDDLE EASTERN BULGUR SALAD

Steps:

• In small bowl, pour water over bulgur. Let stand 30 minutes.
• Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes.
• Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.
• Stir bulgur into bean mixture; spoon into tomatoes.

MIDDLE EASTERN COMPOSED SALAD

Steps:

• Make the dressing: Whisk lemon juice, garlic, and cinnamon in a bowl; season with salt and pepper. Gradually add oil, whisking until emulsified. Set aside.
• Put bulgur into a large heatproof bowl. Pour in boiling water. Cover with plastic wrap, and refrigerate 30 minutes.
• Finely chop 1/2 cup flat-leaf parsley. Stir with tomatoes, oil, and 1/4 teaspoon salt in a bowl; season with pepper. Set aside.
• Stir 1 cup flat-leaf parsley, 1 cup curly-leaf parsley, the onion, and 3 tablespoons dressing in a bowl. Set aside.
• Finely chop the remaining 1/4 cup flat-leaf parsley and 1/4 cup curly-leaf parsley. Stir into bulgur. Stir in mint, scallions, and 5 tablespoons dressing. Set aside.
• Heat a nonstick medium skillet over medium-high heat. Add cheese, and cook, flipping once, until golden brown, 2 to 4 minutes per side.
• Assemble the salad: Place 2 cheese slices on each of 4 plates. Arrange 1/3 cup tomato mixture, a heaping 1/2 cup bulgur mixture, and 1 cup parsley-onion mixture on each plate. Serve with lemon wedges.

MED-RIM BULGUR SALAD

Steps:

• Soak bulgur in 4 cups of boiling water for 30 minutes. Squeeze dry. Reserve.
• Heat oil in medium skillet. Saute onion over low heat until soft but not brown, about 8 minutes. Reserve with oil.
• Put soaked bulgur in large bowl and add cooked onion with oil. Mix with fork. Add remaining ingredients except sumac, and mix. Chill several hours. Sprinkle with sumac before serving.

MIDDLE EASTERN TABBOULEH AND LAMB SALAD

Steps:

• Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl.
• Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper.
• Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb into salad. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Steps:

• Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
• Drain well, squeezing out as much water as possible, if needed.
• Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
• Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
• With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
• Transfer the salad to a platter and drizzle with the green onion vinaigrette.