WARM BULGUR SALAD WITH GARLICKY POMEGRANATE DRESSING (NARLI CEVIZLI SICAK BULGUR SALATASI).
Turkish food writer Engin Akin created this wholesome salad. The dressing gives a kick to the mellow, nutty bulgur, while fresh pomegranate seeds and tiny cherry tomatoes shine like jewels against the grain and chickpeas. Akin uses fine bulgur (made from pre-cooked durum wheat kernels) that usually cooks with equal parts water. An additional 1/2 cup water here softens the sun-dried tomatoes. Her beverage suggestion: raki (the Turkish aniseed pastis), diluted with water and ice, or a Turkish wine made with a blend of Oküzgozü and Bogazkere, two grape varieties indigenous to Middle Anatolia.
The bulgur:
1/4 cup extra-virgin olive oil
2 1/2 ounce sun dried tomatoes (about 1 cup), coarsely chopped
11 ounces (about 2 cups) fine bulgur
2 1/2 cups hot water
The dressing:
1/4 cup extra-virgin olive oil
4 to 5 tablespoons pomegranate molasses (also sold as pomegranate syrup)
4 garlic cloves, finely chopped
Lime juice, sugar and salt to taste
To Finish
3 ripe plum tomatoes, cut into 1-inch pieces
2 cups canned, drained chickpeas
1/3 cup coarsely chopped dill
1/4 cup walnuts, lightly toasted and coarsely chopped
Seeds of two medium pomegranates (about 2 cups)
11 ounces (about 1 cup) cherry or grape tomatoes, halved
The bulgur: Heat the olive oil in a medium pot over medium heat.
Sauté the sun-dried tomatoes about 1 minute (be careful not to scorch them). Add the bulgur and sauté, stirring, about 1 minute. Add the hot water, stir and cover. Cook at very low heat until the water is absorbed, 8 to 10 minutes. Fluff the bulgur with a fork and let it cool a bit.
The dressing: While the bulgur cooks, whisk the olive oil with the molasses, garlic, lime juice, sugar and salt. Set aside.
To assemble: While the bulgur is still warm, combine it in a large bowl with the plum tomatoes, chickpeas, dill, walnuts and dressing.
Toss gently to mix. Transfer to a serving bowl and toss very lightly with the pomegranate seeds and cherry tomato halves. Serve warm.
Makes 12 servings
Per serving: 267 calories (37 percent from fat), 11.6 g fat (1.4 g saturated, 7.2 g monounsaturated), 0 cholesterol, 6.8 g protein, 37.7 g carbohydrates, 7.4 g fiber, 222.1 mg sodium.
Posted by: pgeistfeld@yahoo.com
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