Bulgur salad with red pepper and walnuts (Bazerghen) [Adapted from Grace Sasson' recipe in "Kosher Syrian Cooking"] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 142) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salad is refrigerated overnight. Can substitute "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses; and Aleppo pepper or hot Hungarian pepper for Near East pepper.

  • eve_kloepper on August 27, 2020

    Just realized that I forgot the ketchup! It was very good anyway. I did reduce the amount of bulgur to 1c and increased the parsley. Will try it next time with the ketchup, but it certainly doesn't need it.

  • stockholm28 on July 13, 2015

    This was just o.k. for me. I thought the ketchup made it a little too sweet.

  • Emily Hope on October 15, 2010

    Delicious--absolutely my favorite bulgur recipe. Good as a part of a vegetarian dinner with tomato and feta salad and a carrot salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.