There is a Lebanese dish, sometimes called Mafrouket Laban (not to be confused with the dessert of the same name), made from burghul (aka Bulgur) and yoghurt with plenty of herbs. It is a delight in Summer. Because the burghul is soaked, it is the sort of dish you begin in the morning, and leave for 4 or 5 hours, then mix in the remaining ingredients and serve for lunch or dinner.
The burghul soaks in the yoghurt for a few hours to form the base of the salad. It is often served with tender young vine leaves, so it is a perfect dish for Spring and Early Summer. With all that yoghurt, it is a cooling dish, perfect for the first heat waves that we encounter in Spring as it warms up towards Summer.
Use the coarse burghul for this dish if you can (otherwise, medium will be fine).
Burghul, Walnut and Yoghurt Salad with Pomegranate
1 cup burghul, use coarse if you can
1 cup yoghurt
1 cup spring onions (green onions), chopped
0.25 cup mint leaves, chopped
0.25 cup parsley, chopped
0.25 cup walnuts, roughly chopped
extra virgin olive oil
sea salt and freshly ground black pepper, to taste
pomegranate kernels, for garnish
serve with vine leaves, cabbage leaves or lettuce leaves
Mix together the burghul and yoghurt, and leave to soak for 4 or 5 hours.
Add the herbs, walnuts, and spring onions and toss well to mix. Drizzle well with extra virgin olive oil. Season with salt and a little black pepper. Mix again.
Place the salad on a platter, ready to serve, and drizzle with a little more extra virgin olive oil.
Serve with slices of lemon.
recipe notes and alternatives
A little chopped preserved lemon in the salad is wonderful. Omit the pomegranate in this case.
Pistachios or Hazelnuts can be used instead of walnuts. Try a little pistachio oil or hazelnut oil with the olive oil if you are replacing the walnuts.