Author Notes
Similar in preparation to Tabouleh, Eej is a hearty salad made with bulgur that's soaked in lemon juice, pomegranate molasses, tomato paste, chili paste, cumin, and dried mint then tossed with red cabbage, parsley, tomatoes and fresh herbs. Tangy and crunchy with a bit of spice that only gets better the next day. —Sarah Ascha
Ingredients
- For the Bulgur
-
1/2 cup
Chopped Onion
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2 tablespoons
Olive Oil
-
1/4 cup
Lemon Juice
-
2 teaspoons
Tomato Paste
-
2 teaspoons
Pomegranate Molasses
-
2 teaspoons
Red Chili Pepper Paste, or to taste
-
1 teaspoon
Dried Mint
-
1/2 teaspoon
Cumin
-
1 teaspoon
Sea Salt
-
1/2 cup
Bulgur #2 (medium grind)
- For the Salad
-
1 1/2 cups
shredded Red Cabbage
-
1 cup
diced Tomatoes
-
1 cup
chopped Parsley, loosely packed
-
2
stalks Green Onion, chopped
-
1 tablespoon
Fresh Mint, roughly chopped
Directions
-
Heat oil in a small skillet over medium heat and saute the onion until soft and translucent, about 4-5 minutes.
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Whisk together the lemon juice, tomato paste, pepper paste, pomegranate molasses, dried mint, cumin and salt until combined.
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Add the bulgur and sautéed onions with the olive oil and stir to coat the bulgur. Set aside and allow the bulgur to soften and absorb all the juices, about 30 minutes. The longer it sits, the more flavorful it gets.
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Toss together all the ingredients for the salad, then add the bulgur mixture and stir to combine. Allow to sit for at least 10-15 minutes to allow the flavors to marinate.
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Adjust salt and spice to taste and enjoy.
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