SEARCH

Fall

Bulgur Salad (Itch)

by:
February 16, 2015
4.8
4 Ratings
  • Prep time 5 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

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

Continue After Advertisement
Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 large onion, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 tablespoon pepper sauce (can use sriracha or similar)
  • 1 tin chopped tomatoes (approx 410g)
  • 1 cup Bulgur Wheat
  • 1 teaspoon salt
  • 1/4 cup lemon juice (optional, if tomatoes are sour then don’t use)
  • 1 bunch parsley, finely chopped
  • 3 medium sized spring onions, chopped
  • 1 handful chopped parsley for serving
Directions
  1. Sauté the chopped onion in olive oil on a low heat until it is translucent and soft.
  2. Add the cumin, tomato paste and pepper sauce and stir well.
  3. Add the tinned tomatoes and salt, stir and bring to a simmer for about 3 minutes while stirring.
  4. Check the tomato sauce and add the lemon juice if needed.
  5. Remove from heat and stir in the bulgur and mix well.
  6. Cover the pan and let it stand for 30 minutes for the bulgur to cook in the sauce.
  7. You can add 1/4 cup boiling water if the mixture seems too dry.
  8. Remove the lid and stir in the chopped parsley and spring onions.
  9. Serve warm or cold garnished with some more chopped parsley.
Tags:

See what other Food52ers are saying.

More Great Recipes

Rosemary Couscous With Garlicky Shrimp & Tomatoes

Bulgur-Feta Fritters With Lemony Parsley Salad

Tomato, Onion, Olive and Freekeh Pilaf

Stewed celeriac with chickpeas and slow roasted tomatoes

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

5 Reviews

Write a Review
Adrienne B. March 28, 2024
This is more of a comment than a review. My friend's mother, who is Persian Armenian, makes wonderful itch. But she doesn't use Sriracha. She uses Armenian red pepper paste, which is a completely different condiment. It's red bell peppers cooked down to a paste with a little salt and cayenne to taste. The stuff is amazing - I often eat it right out of the jar. You can find it at Mediterranean stores or make it yourself. The closest to red pepper paste would be Allepo pepper, not sriracha. I always have it on hand; it's the secret ingredient in my meatloaf, home fried potatoes, topping on scrambled eggs, and a plethora of other dishes.
May E. June 15, 2017
What is .25 cups mean?
heinstirred June 15, 2017
a quarter cup. 62.5ml
luvcookbooks February 16, 2015
Ingredient list says unch bunch parsley, think it's a typo? My vegetarian son will love this, btw.
heinstirred February 17, 2015
Yes it is! Thanks for letting me know Meg. Hope your son enjoys it.