- Prep time 5 minutes
- Cook time 40 minutes
- Serves 4
This dish is one of my favourite discoveries of the Beirut trip. A number of people told us that we had to have Armenian food while we were there. Armenians have lived in Lebanon for centuries and many now live in the Bourj Hammoud neighbourhood of Beirut. The salad can be served hot or cold. We had it warm and when I made it at home I loved it warm and refrigerated some to try cold. It was really good cold. So I think you have many options of how and where to serve it. Cold, it will make a superb replacement for a pasta or potato salad at a barbecue. Pack it in for a picnic lunch for a delicious side dish with loads of flavour. And come winter, I will be serving it warm with many stews and slow roasts. Adapted from The Gutsy Gourmet. —heinstirred
extra virgin olive oil
large onion, chopped
pepper sauce (can use sriracha or similar)
tin chopped tomatoes (approx 410g)
lemon juice (optional, if tomatoes are sour then don’t use)
parsley, finely chopped
medium sized spring onions, chopped
chopped parsley for serving
- Sauté the chopped onion in olive oil on a low heat until it is translucent and soft.
- Add the cumin, tomato paste and pepper sauce and stir well.
- Add the tinned tomatoes and salt, stir and bring to a simmer for about 3 minutes while stirring.
- Check the tomato sauce and add the lemon juice if needed.
- Remove from heat and stir in the bulgur and mix well.
- Cover the pan and let it stand for 30 minutes for the bulgur to cook in the sauce.
- You can add 1/4 cup boiling water if the mixture seems too dry.
- Remove the lid and stir in the chopped parsley and spring onions.
- Serve warm or cold garnished with some more chopped parsley.