Let’s talk about Bazargan. No, not the Iranian prime minister, the Syrian-style tabbouleh meaning “of the bazaar.” The dish found its way into several cookbooks I’ve been exploring on a mission to learn more about Ashkenazic and Sephardic Jewish cuisine.
Bazargan is the fresh summer salad I’ve been looking for. I’m sick of seeing the same watermelon and feta salad or the vinegary mess of cucumber and red onion on every single cookout spread from May through August. Why always the same? It’s high time to move onto a new summer side dish that feels both familiar and different enough to be exciting.
The parsley and bulgar wheat salad is quite similar to that green stuff you’d find in many Middle-Eastern restaurants, with a sweet and sour twist. The dressing is a vibrant burgundy mixture of pomegranate juice and tomato paste. Blended with a good hit of spice and bright lemon juice, it’s exactly what the delicate herbs and mild cracked wheat need for a seriously tasty mouthful.
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I think the bulgur is best a little on the al dente side, (hi I’m Italian, too) so I highly recommend simmering the grain for no more than ten minutes and draining it really well. One of the best elements to making this dish your summer potluck go-to? As opposed to being a decently exciting mixture of flavors, the components actually develop into a more powerful complete dish the longer it sits. Make it in the morning and you’ll be all set for your afternoon or evening plans.
Bazargan (Syrian Tabbouleh)
The post Bazargan Recipe: Syrian Tabbouleh Salad for Summer appeared first on My Jewish Learning.
