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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
For the Bulgur
- 1/2 cup Chopped Onion
- 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
- Heat oil in a small skillet over medium heat and saute the onion until soft and translucent, about 4-5 minutes.
- Whisk together the lemon juice, tomato paste, pepper paste, pomegranate molasses, dried mint, cumin and salt until combined.
- 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.
- 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.
- Adjust salt and spice to taste and enjoy.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad