Burghul salad with pomegranates molasses

Burghul salad with pomegranates molasses

Prep. 10 mins
Cooking 10 mins
Serving 4

INGREDIENTS Measurements


2 cups fine burghul (soaked in 2 cups of boiled water with salt), drained.
1 tablespoon tomato paste
1 tablespoon bell pepper paste
1 onion, chopped finely
1 tablespoon paprika
1 teaspoon mint, dried
salt and pepper
1 cup olive oil
2 tablespoons pomegranates syrup (molasses)
3/4 cup parsley, finely chopped
4 spring onions, chopped
4 garlic cloves, chopped finely
1 lettuce, sliced
fresh mint leaves for decoration



  • Put cracked wheat in a bowl, add tomato paste and pepper, stir well.
  • Add onion, paprika and mint, season with salt and pepper.
  • Add olive oil and pomegranates syrup gradually, stir until well combined.
  • Add remaining ingredients, then refrigerate.
  • Garnish with mint leaves and serve cold.


  • Burghual is known as cracked wheat


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