My recipe is inspired by the Syrian Jewish Bazargan, yet one more wonderful dish introduced to the world by the unsurpassed Claudia Roden in her 1968 classic Book of Middle Eastern Food, that she later updated.
I am surprised that we don’t find this irresistible bulgur ‘salad’ along with the ubiquitous hummus and the other Mediterranean-inspired prepared foods offered at the counters of the gourmet supermarkets.
Bazargan is traditionally eaten together with other meze; but it is filling and very satisfying, so we often eat it as main course during our summer lunches, accompanied by a simple tomato or cucumber salad.
Assertively spiced with cumin and seasoned with tangy tamarind, bazargan makes a terrific appetizer especially if you serve it elegantly on lettuce leaves, or on toasted pita bread. Once you’ve tasted it, you will want to keep eating it until every last grain has disappeared…
Make sure you listen to the latest long, wonderful interview of the incredible Claudia Roden! She is such an inspiration for all of us!
Makes 6-8 servings, 10-12 as appetizer
