Recipe: Syrian Cracked-Wheat Salad

SYRIAN CRACKED-WHEAT SALAD

2 cups bulgur wheat or finely cracked wheat
Salt to taste
6 tablespoons olive oil
2 tablespoons tamarind paste dissolved in 1/4 cup boiling water (or 2 tablespoons pomegranate molasses)
2 tablespoons tomato paste
3 tablespoons fresh lemon juice, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper, or to taste
1 cup walnuts, coarsely chopped (or use hazelnuts)
1/4 cup pine nuts, toasted (optional)
2 tablespoons chopped fresh flat-leaf parsley

Put wheat in a bowl and cover with lightly salted water. Let soak until grains are tender, 30 minutes or longer. Drain well. Transfer to a bowl.

In a small bowl, whisk together olive oil, tamarind mixture, tomato paste, lemon juice and spices. Add to wheat and toss. Season to taste. Fold in nuts and parsley and mix well. Let sit at room temperature 4 hours or as long as overnight.

Serve at room temperature.

Servings: 6-8
Source: Saffron Shores, Jewish Cooking of the Southern Mediterranean by Joyce Goldstein