Fine-grain bulgur wheat is essential for this dish.

Bulgur Wheat and Walnut Salad Bulgur Wheat and Walnut Salad
Fine-grain bulgur wheat is essential for this dish.
Yield: serves 6


  • 1 12 cups fine-grain bulgur wheat
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. tamarind concentrate
  • 12 cup finely chopped walnuts
  • 14 cup pine nuts
  • 14 cup finely chopped fresh parsley
  • 2 scallions, green parts only, finely chopped
  • 1 tbsp. tomato paste
  • Pinch of cayenne pepper
  • 2 tbsp. fresh lemon juice
  • Salt and freshly ground black pepper


  1. Place bulgur wheat in a large bowl. Add 2 cups water and 1 tbsp. oil. Set aside until water is absorbed, about 20 minutes.
  2. Meanwhile, combine tamarind and 13 cup warm water in a medium bowl. Add walnuts, pine nuts, parsley, and scallions to bulgur wheat and mix well. Add remaining 2 tbsp. olive oil, tomato paste, cayenne pepper, and lemon juice to tamarind mixture, season with salt and pepper, and pour over bulgur wheat. Cover with plastic wrap and set aside for 2 hours. Adjust seasoning with salt and cayenne pepper; serve with wedges of toasted pita bread.