Bulgur--wheat that has been steamed, dried, and ground--is the basis of many salads in the Middle East. You might have encountered it in tabbouleh, the mint and parsley salad made famous by Lebanese restaurants. In this nutty Turkish salad (pronounced bah-TREEK), the bulgur is not cooked but becomes soft as it absorbs fresh tomato juice.

Recipe by Cooking Light October 2001

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Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Place tomato in a food processor; process until smooth. Combine tomato, bulgur, and tomato paste in a large bowl. Cover and let stand 1 hour. Stir in oil, salt, and pepper. Stir in onions and nuts immediately before serving.

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Nutrition Facts

218 calories; calories from fat 44%; fat 10.7g; saturated fat 1.2g; mono fat 3.5g; poly fat 5.3g; protein 6g; carbohydrates 28.6g; fiber 7.1g; iron 1.5mg; sodium 163mg; calcium 29mg.
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