Fresh lubia salad with bulgur for Rosh Hashanah
Green and refreshing, sweet, sour and spicy - a variation of tabbouleh.
This recipe is from Haaretz's archives.
1 kg. fresh green lubia beans, as young as possible
1/3 cup olive oil
5 scallions, roughly chopped
large bunch parsley, minced
1/2 green hot chili pepper, minced (or to taste; for the pre-fast meal it might be better to leave out )
1/4 cup pomegranate concentrate
salt and pepper
For the bulgur:
1/2 cup coarse bulgur
1/2 cup water
1/4 cup lemon juice
In a small bowl, soak the bulgur in the water and lemon juice, until it absorbs the liquids and softens (approximately 40 minutes ). Bring a big pot of lightly salted water to the boil. Rinse the lubia, trim the ends and cut into pieces 4-5 cm. long. Add the lubia to the boiling water; cook, uncovered, until it is soft but not falling apart (5-15 minutes, depending on the beans).
Drain the beans and transfer to ice water, to stop the cooking. Drain off the cold water and mix the beans with the rest of the ingredients. Add the bulgur, taste and adjust the seasonings.
Wait half an hour before serving to allow the flavors to be properly absorbed.
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