Wednesday, September 22, 2010

Bulghur Salad with Walnuts

I have a vast cookbook collection, and as so often happens, some tend to just sit on the shelf.
I set a goal to make a dish from every cookbook I own - guess that will justify my habit!
This simple dish came from a Mediterranean Cooking CB (Claudia Roden)

3/4 Cup fine or med. ground Bulghur
6 medium tomatoes, peeled and pureed in a food processor (or use canned)
Juice of 1/2 lemon
1 teas. tomato paste
3-4 T. Olive Oil
Chili flakes or Chili Powder to taste
1 small mild onion or 5 scallions, finely chopped
2/3 cup walnuts or pistachios.

Mix the bulghur with the tomatoes, lemon juice and tomato paste and set aside for 1 hour (it took mine 2 hours) or until the grain has absorbed the juice and become tender. Add oil, salt and chili flakes to taste. Just before serving, add the onion and walnuts.

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