Kibbeh Nayeh Style Bulgur Salad with Pomegranate
Fine bulgur is soaked with lemon juice and olive oil, then mixed with chopped herbs, tomatoes, cucumber, walnuts, and pomegranate.
- 200 g fine bulgur wheat
- 80 g walnuts
- 100 g pomegranate seeds
- 6 stalks spring onions
- 40 g fresh mint
- 60 g fresh parsley
- 2 medium tomatoes
- 1 medium cucumber
- 2 large lemons
- 80 ml extra virgin olive oil
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 2 tsp sumac
- 1 tsp sea salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse bulgur in cold water until water runs clear. Drain well and squeeze out excess water.
- Step 2
Place bulgur in large bowl. Add juice of 1.5 lemons and half the olive oil. Mix well and let stand 15 minutes.
- Step 3
Meanwhile, finely chop spring onions, mint and parsley. Dice tomatoes and cucumber into small cubes.
- Step 4
Roughly chop walnuts into small pieces.
- Step 5
Add chopped herbs, tomatoes, cucumber and walnuts to bulgur.
- Step 6
Mix in allspice, cinnamon, cayenne, sumac and salt.
- Step 7
Add remaining olive oil and lemon juice. Toss everything together thoroughly.
- Step 8
Taste and adjust seasoning with more lemon juice, salt or sumac as needed.
- Step 9
Let salad rest for 10 minutes to allow flavours to meld.
- Step 10
Just before serving, fold in pomegranate seeds.
- Step 11
Serve at room temperature with extra lemon wedges and drizzle of olive oil.
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