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Epicurious

Salsouf

A rustic Lebanese salad.

Recipe information

  • Yield

    serves 6

Ingredients

1 cup bulgur (cracked wheat)
A 1-pound can good-quality chickpeas, drained
1 tablespoon dried mint
Salt
6 tablespoons extra-virgin olive oil

Preparation

  1. Soak the bulgur in plenty of cold water for 1/2–1 hour, then drain and squeeze the excess water out. Mix with the rest of the ingredients.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladLebaneseMiddle EasternBulgurRice & GrainsChickpeaBean and LegumeVegetableMainSideLunchDinnerDairy FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerCookbooks
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