Bulgur wa Fawake (Middle Eastern Fruited Bulgur Salad)
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Ingredients 1½ cups boiling water 1 cup (6 ounces/170 grams) fine- or medium-grain bulgur 1 cup chopped fresh parsley ¼ to ½ cup chopped fresh or 1 tablespoon dried mint ½ cup (6 to 8) scallions, chopped 1/3 cup chopped pitted dates 1/3 cup raisins, dried currants, or chopped dried apricots 1/3 cup chopped almonds or pistachio nuts Dressing: 1/3 cup fresh lemon juice 6 tablespoons extra-virgin olive oil About 1½ teaspoons salt ¼ teaspoon pepper 1/8 teaspoon ground cinnamon

Instructions

1.  Pour the boiling water over the bulgur and let stand until tender and the water is absorbed (20 to 40 minutes depending on the age and type of bulgur).  Drain any excess water and fluff with a fork.

2.  Add the parsley, mint, scallions, fruit, and nuts.  Mix the lemon juice, oil, salt, pepper, and cinnamon.  Drizzle over the salad and toss to coat.  Cover and refrigerate for several hours to let the flavors meld.  Serve cold or at room temperature.

Serving Size

6 to 8 servings

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .