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LOULLA’S TABBOULEH SALAD
POURGOURI /PLIGOURI SALATA
Πουρκουρι, Πλιγούρι Σαλάτα
(Cracked wheat salad)

A vibrant Lebanese,chopped salad made from Pourgouri (cracked wheat). It is a delicious salad with a nutty texture which has become very popular in Cyprus, as a lot of Lebanese people have settled there. Pourgouri salad is on my menu at The Kosmos Taverna. Tabbouleh requires a lot of parsley and lemon juice, but I add my own twist to it, with pomegranate seeds which look very attractive. The salad is excellent for party food, meze or as an accompaniment to meat and fish dishes or dips.

Serves 4-6

100g (4oz) coarse cracked wheat (pourgouri)
1 small pomegranate, the seeds
4-6 spring onions, finely chopped
2 shallots, finely chopped
1 small red pepper, finely chopped
100ml (4fl oz) olive oil or more
Juice of two lemons
A large batch of flat leafed parsley, chopped
Halve a handful of fresh mint, chopped
3 vine- tomatoes deseeded and finely chopped
2 small cucumber, removed seeds and finely chopped
Salt and freshly ground black pepper

Method

Soak the cracked wheat in warm water for about 15-20 minutes before preparing the salad. It will expand enormously.

Drain the cracked wheat and place in a cheese cloth,and squeezed dry.

Put the cracked wheat in a large bowl with the vegetables and pomegranate seeds. Drizzle the olive oil, lemon juice, salt and pepper and mix well together. Taste and add more olive oil and lemon juice if needed. (The salad should be very lemony.)

Place the salad in the fridge until needed. To serve, place the ‘Tabbouleh’ on a large, flat plate or bowl lined with vine leaves or lettuce leaves or sliced cucumbers, and arrange few black olives on top.
Loulla Astin recipe.