Best 5 Smoked Bulgur And Pomegranate Salad Recipes
In the realm of culinary delights, where flavors dance and textures ignite the senses, the smoked bulgur and pomegranate salad stands as a testament to the harmonious fusion of ingredients. Originating from the vibrant culinary tapestry of the Mediterranean, this alluring dish weaves together smoky bulgur, vibrant pomegranates, and an array of fresh herbs to create a symphony of flavors that captivates the palate.
Check out the recipes below so you can choose the best recipe for yourself!
POMEGRANATE-BULGUR SALAD
Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.
- Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to taste with salt and pepper.
Nutrition Facts : Calories 291 g, Fiber 11 g, Protein 7 g, Sodium 299 g
SMOKED BULGUR AND POMEGRANATE SALAD
This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.
Provided by Joan Nathan
Categories dinner, lunch, grains and rice, salads and dressings, appetizer, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
- Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
- Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
- In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.
BULGUR SALAD WITH POMEGRANATE DRESSING AND TOASTED NUTS
Provided by Julia Moskin
Categories weekday, salads and dressings
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Put bulgur in a large bowl and cover with cold, lightly salted water. Let soak until tender, from 30 minutes to 2 hours, depending on coarseness of bulgur. Drain in a sieve, firmly pressing out excess water, and transfer to a serving bowl.
- Whisk olive oil with pomegranate molasses, lemon juice, tomato paste and spices. Add salt and pepper and taste; mixture should be pleasingly tangy. Add more pomegranate molasses and lemon juice as needed.
- Pour half the dressing over bulgur and mix well. Set aside to absorb for about 10 minutes. Taste for salt, adding more if needed. Add half the remaining dressing, all the nuts and parsley, and mix well. Before serving, taste again and add more dressing as needed.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 284 milligrams, Sugar 11 grams
SMOKED TROUT & BULGUR WHEAT SALAD
A no-cook supper salad - serve with a mixed meze plate so guests can help themselves
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Snack, Supper
Time 10m
Number Of Ingredients 11
Steps:
- Cook bulgur wheat according to pack instructions, and leave to cool. Make a dressing: whisk the lemon juice, garlic and olive oil together and season to taste.
- Tip the bulgur wheat into a bowl, add the tomatoes, spring onions, parsley and mint. Pour the dressing in and stir to combine. Flake the trout into chunks - discarding skin and bone. Gently fold into the salad.
- Mix the yogurt and dill together in a small bowl, adding enough water to give the consistency of pouring cream. Season to taste and serve alongside the salad to drizzle on top.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.09 milligram of sodium
SMOKED TURKEY AND BULGUR SALAD
This is a great way to incorporate bulgur into your diet. Bulgur is becoming increasingly poplular in the US as a substitute for rice, since it is a whole grain. I usually get a bag of it at a Turkish store, but recently have seen it in my regular grocery store! In may area it costs LESS than rice.
Provided by threeovens
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place bulgur in a bowl, add boiling water, cover, and let soak until tender, about 30 minutes.
- Cut turkey into 3/4-inch dice; coarse chop tomatoes.
- Cut cucumber, lengthwise into quarters, then 1/2-inch slices.
- Chop onions fine.
- Drain bulgur well and place in a large bowl.
- Add turkey, tomatoes, cucumber, and onions to bulgur.
- Place dressing ingredients in a glass jar with a tight fitting lid; shake to combine.
- Pour dressing over salad and toss.
- To serve: smear hummus on plates and pile salad next to it.
Nutrition Facts : Calories 302.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 35.7, Sodium 928.7, Carbohydrate 37.2, Fiber 7.9, Sugar 3.1, Protein 21.1
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your salad. Look for ripe pomegranates, sweet oranges, and tender bulgur wheat.
- Toast the bulgur wheat before cooking: This will give it a nutty flavor and make it more resistant to overcooking.
- Cook the bulgur wheat according to the package directions: Be sure to use the correct amount of water and cook it for the recommended amount of time.
- Let the bulgur wheat cool before adding it to the salad: This will help to prevent the salad from becoming soggy.
- Add the dressing to the salad just before serving: This will help to keep the salad fresh and flavorful.
Conclusion:
Smoked bulgur and pomegranate salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its smoky, sweet, and tangy flavors, this salad is sure to be a hit at your next party or gathering.
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