Yield: 1 servings
|¾ cup||Fine bulgar|
|1 teaspoon||Whole coriander seeds|
|½ teaspoon||Whole cumin seeds|
|½ teaspoon||Whole fennel seeds|
|10 \N||Whole Allspice berries|
|¾ cup||Minced red onion|
|1 teaspoon||Salt; or more to taste|
|1 cup||Finely-diced seedless cucumber|
|1 cup||Finely-diced seeded tomato|
|¾ cup||Minced fresh coriander|
|¾ cup||Minced fresh flat-leaf parsley|
|½ cup||Fresh mint leaves|
|½ cup||Finely-chopped scallion|
|¼ cup||Fresh lemon juice|
|¼ cup||Extra-virgin olive oil|
|\N \N||Cayenne pepper; to taste|
Wash the bulgar in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgar in the fine sieve. Return bulgar to the bowl, cover it with 1-inch of cold water, and let it soak for 1 hour. While the bulgar is soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over moderate heat until very fragrant, 1 to 2 minutes. Let the seeds cool completely and then grind them fine with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
Stir together the red onion, ground spices, and salt in a large bowl and let stand while the bulgar is soaking, at least 30 minutes. Drain the bulgar in the sieve, pressing hard to extract as much water as possible.
Add the bulgar to the onion mixture with the cucumber, tomato, herbs, scallion, lemon juice, olive oil, and cayenne pepper; toss the salad well.
Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately. This recipe yields ?? servings.
Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G19 broadcast 01-23-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Suggested Wine: Suggested drink: Alouf Arak Recipe by: David Rosengarten
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