INGREDIENTS

INSTRUCTIONS

Wash the bulgar in several changes of cold water, pouring it back and forth
between a large bowl and a very fine sieve, until the water is clear. Drain
the bulgar in the fine sieve. Return bulgar to the bowl, cover it with
1-inch of cold water, and let it soak for 1 hour. While the bulgar is
soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a
small skillet over moderate heat until very fragrant, 1 to 2 minutes. Let
the seeds cool completely and then grind them fine with the allspice
berries in a spice grinder or pound to a powder in a mortar and pestle.
Stir together the red onion, ground spices, and salt in a large bowl and
let stand while the bulgar is soaking, at least 30 minutes. Drain the
bulgar in the sieve, pressing hard to extract as much water as possible.
Add the bulgar to the onion mixture with the cucumber, tomato, herbs,
scallion, lemon juice, olive oil, and cayenne pepper; toss the salad well.
Taste and adjust seasonings, adding more salt if necessary. This salad is
best if served immediately. This recipe yields ?? servings.
Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean
And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G19 broadcast
01-23-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Suggested Wine: Suggested drink:  Alouf Arak
Recipe by: David Rosengarten
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