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
Red Chili Pepper Paste, or to taste
Bulgur #2 (medium grind)
For the Salad
1 1/2 cups
shredded Red Cabbage
chopped Parsley, loosely packed
stalks Green Onion, chopped
Fresh Mint, roughly chopped
In This Recipe
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.