Archive | April 2012

Safsouf: Lebanese Bulgur Pilaf

I love bulgur; it has great flavor and texture, is extremely easy to cook, and is very filling. Today’s recipe is for a Lebanese dish called Safsouf, that makes a delicious and healthy vegetarian pilaf to serve hot, or a great salad that can easily be packed for lunch.

The method of preparation varies from family to family, as well as regionally; the recipe below is how I prepare it. You can easily alter the spices to your tastes. Also, the quantities are very flexible.

Note: bulgur generally comes in three grades of coarseness. The medium or coarse bulgur works best for this recipe.

Safsouf

Saute crushed garlic, thinly-sliced onions, and cabbage in olive oil until soft. Add a handful of slightly-chopped walnuts or pecans, plus a teaspoon of tomato paste (optional). Add chopped parsley. Add equal amounts of allspice, cumin, coriander, and cinnamon to taste.

Add coarse bulgur, stir until well-incorporated. Add salt and pepper to taste. Pour in enough water or stock to just cover the bulgur. Let come to a boil, then reduce heat and cover. Cook until bulgur is tender.

Serve hot or cold with yogurt and plenty of fresh lemon.
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