Many of us have had middle eastern tabbouleh salad, but did you know there are variations of this amazing dish? Perfect for a hot day, Syrian Tabbouleh salad, known as Bazargan, is so good you’ll wonder why you’ve never heard of it before! It’s fresh, filling, and easy to make in under an hour.
What is Bazargan?
Bazargan (sometimes spelled bazergan) comes from the Middle East, more specifically the Jewish Syrians. Like other middle eastern tabbouleh salads, there are a mix of fresh herbs, lemon, tomato, and bulgur. Essentially what sets this dish apart are the ingredient ratios as well as a slightly bulkier dressing. There is much more bulgur in this dish, making it more filling.
Bulgur (also spelled bulgar) is an ancient grain that comes from processed wheat. It works well as a side grain like rice, but it’s also sturdy enough to be added to soups and salads. Bulgur is very high in fiber, meaning it aids in digestion and satiation. Additionally, bulgur can help maintain blood sugar levels and reduce the risk of heart disease.
Ingredients
- Blugur wheat
- Fresh herbs
- Scallions
- Tomatoes
- Cucumber
- Onion
- Pomegranate juice
- Tomato paste
- Lemon
- Agave
- Seasonings
- Oil
- Pine nuts
. In the case of gluten sensitivity or celiac disease, substitute the bulgur wheat for steel cut oats. It won’t be exactly the same and may not hold up quite as well over time, but the textures are very similar.
. When picking up parsley at the grocery store, make sure to buy flat-leaf, sometime called Italian, if available. There is a curly option but the flavor and texture are different, and I find it more difficult to properly wash and work with.
. Scallions are also known as green onions. Hot tip! When you buy these from the store, they often come with the roots still attached. You can keep these and regrow this yourself by either planting the roots plus a few inches of stalk in dirt or simply leaving them in a few inches of water on your countertop. Just note that if you choose the second option, you’ll have to change the water out every few days to avoid some nasty smells.
. Because I make this as a summer salad, I like to use smaller, juicier tomatoes. For the record, use whatever tomatoes you want. Just make sure to chop them small enough to easily eat.
. Depending on where you live, pomegranate juice isn’t always easy or cheap to find. Although it really helps this dressing pop, you can try substituting a similarly tart juice, like cranberry or tart cherry. Just make sure not to substitute it with a lower quality juice such as cranberry cocktail.
. I recommend purchasing a tube of tomato paste instead of a can. Again, this option seems to be available depending on where you live. The tube will keep longer in the fridge.
. If you aren’t plant-based, you can substitute agave with honey in a pinch. If you do this I recommend heating your honey in the microwave on low heat for 30 seconds or so first, as it doesn’t mix as well as agave does.
How to Make This Salad
Dressing
To make the dressing, add all the ingredients to a bowl and whisk it quickly until it appears to have come together. Taste it to see if you want any last minute changes, then whisk once more and pour it over the salad before serving.
Salad
Start by cooking the bulgur. Rinse it once or twice, then bring it to a boil with water. Once it boils, turn it down to a simmer, then remove it to rest off the heat. Drain as much excess water as you can (if there is any), then place it in the refrigerator until it’s cooled a bit. While the wheat cools, toast the pine nuts on the stove, then set them aside. Prep the veggies and herbs an toss them with the bulgur and nuts.
If you plan on having leftovers, I recommend juicing a few extra lemons and adding a splash every time you come back to this dish. Over time the bulgur absorbs some of that bright freshness so it’s nice to add little more every time you serve it.
What to Pair this With?
This salad can be added to a wide range of meals. To keep it plant-based, incorporate into a mezza plate with falafel, pita, hummus, and olives. For omnivores, this salad pairs will with a piece of lemon crusted white fish (e.g. halibut or cod) or any protein rich kebobs.
Bazargan Salad
Ingredients
Salad
- 3/4 cup bulgur wheat
- 1 bunch flat-leaf parsley, fresh
- 1/2 cup mint leaves
- 3-5 scallions
- 2 cups cherry or grape tomatoes
- 2 cups cucumber
- 3/4 cup red onion
Dressing
- 2 tbsp pomegranate juice
- 1 tsp tomato paste
- 2 tsp lemon juice
- 1 1/4 tsp agave
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup pine nuts, toasted
Instructions
- Rinse the bulgur well in a fine mesh sieve. Place in a saucepan with 1 1/3 cups water and bring to a boil. Cover and reduce heat to low, simmering 10 minutes.
- After 10 minutes, remove bulgur from the heat and let it rest, covered, for 5 minutes. If there is any excess water in the bulgur, drain it again. Let cool in the fridge 10-20 minutes.
- In a saucepan, lightly toast the pine nuts in a dash of olive oil on medium heat, just enough to brown them. Set aside to cool.
- Cut the cucumber, tomatoes, onion, scallions, and herbs, then add to a large bowl.
- Whisk together the dressing ingredients and set aside.
- Once the bulgur has cooled enough to not wilt the herbs, add it and the pine nuts to the salad bowl and stir. Pour the dressing over and stir again. Serve immediately to get the best taste and texture.
Notes
- This salad is best served immediately, but it can last in the fridge for about 5 days. After the first 24 hours, some of the bright flavor of the lemon and the crunch of the pine nuts fades.