A Syrian Grain Dish You Can Learn! **RECIPE**
Bulgar & Quinoa Salad
As a young cook, I asked Sitto which of the Syrian dishes was easiest for me to tackle. Since she knew I loved every one of her grain dishes, she told me that she learned to make Burghol at an early age. I wanted her to teach me how to make it as perfectly as her Syrian rice. I saw that even after years and years of making it without measuring, it always came out right for her! But that was the frustrating part! I was determined to get her sketchy directions and measure, measure, measure! It all went into my notebook, which, many years later, became the first version of my cookbook!
Today, my advice to young cooks or those who never cooked Middle Eastern, is that if you learn to make a staple, like Bulgar Wheat, then you can forever add this or that to it and create meal after delicious Syrian meal. There are at least 3 Bulgar dishes in my cookbook along with clear instructions for making it right. You can then combine the grain, hot or cold, into any number of other dishes you can dream up!
Lately, I've even included Quinoa as a substitute for the Bulgar Wheat, urged by my wheat-intolerant granddaughter. And now, thanks to so many quick cooking alternatives available, it’s possible to make a “fast food” Middle Eastern grain dish, like this Bulgar and Quinoa Salad. What would Sitto think!
Bulgar and Quinoa Salad
8 oz. Bulgar and Quinoa Quick Cook Mix
½ cup Chickpeas, canned, drained
½ cup Feta Cheese, crumbled
6 Fresh Mint Leaves, cut into thin strips
¼ cup Kalamata Olives, halved
½ Lemon, zest and juice, or more to taste
¼ cup Avocado or Olive oil
1/8 teaspoon garlic salt
4 Cherry Tomatoes, sliced in half as a garnish
Prepare this 90 second quick cook Bulgar and Quinoa mix, per package.
Spoon the mixture into a salad bowl and add the chickpeas, feta cheese, mint leaves and olives.
Prepare the dressing with the lemon zest and juice, oil and garlic salt to taste and blend well.
Drizzle the dressing onto the grain mixture, blending well. Chill.
Serve with a garnish of the tomato halves.
Cook’s Notes: This salad may be made with Quinoa only, if preferred.