- Bulghur wheat medium – 8oz (225g)
- Walnuts 2oz (50g) – roughly chopped and lightly toasted
- Sunflower seeds 2oz (50g) – lightly toasted
- ¼ tspn chilli powder
- 1 ½ tspn cumin powder
- ½ tspn ground cinnamon
- ¼ tspn mixed spice
- 1 tbspn black treacle
- extra virgin olive oil – 6 tbspn
- 2 tbspn tomato puree
- 3 tspn runny honey
- finely grated zest of 1 lemon
- Juice of ½ lemon1
- Sweet red chilli pepper – de-seeded and chopped
- 5 spring onions, trimmed and finely sliced
- large bunch of parsley – chopped
This bears much similarity to Tabouleh and the Moroccan Bulghur Salad. I can find no definite source of origin. Jewish, Persian, Mediterranean all appear in equal amounts. It certainly comes from a Middle Eastern background. It has a fantastic flavour – not too hot, and like Lebanese and Moroccan cuisine has an interesting combination of spices.
I have adapted the recipe I found as even my eclectic larder was lacking many of the ingredients. For instance rather than using pomegranate molasses I have used black treacle.
Cover the bulghur wheat with boiling water and leave to stand for 15 minutes until all the water is absorbed. Stir in the walnuts and sunflower seeds.
Mix the spices together and place in a jug. Add the treacle, oil, tomato puree, honey, lemon zest and juice. Whisk all together. Put this mixture and all the remaining ingredients in with the bulghur & nuts and stir well. Stores well in the fridge for a couple of days.