Modern Manna Recipe / Walnut and Dried Cherry Tabouleh

Walnut and dried cherry tabulleh - Vered Guttman - 07022012
Walnut and dried cherry tabouleh Vered Guttman

Roasted walnuts are ground and are used with the bulgar to add flavor and to make the salad perfect for Tu B’shvat.

Serves 6


1 cup walnut

1/2 cup thin bulgar (#1)

3/4 teaspoon salt

Juice from 1/2 lemon

1 minced garlic clove

1 1/2 tablespoon sumac

3 tablespoons olive oil

1 bunch Italian parsley, finely chopped

1 bunch mint, finely chopped

1 bunch green onion, finely chopped

6 cups arugula, finely chopped

1 jalapenio, seeded and finely chopped (optional)

1/2 cup dried sour cherries


1. Roast the walnuts: Turn the oven to 350 degrees. Spread the walnuts on a baking sheet and roast in the oven for 5 minutes. Mix the walnuts and return to the oven for another 5 minutes. Transfer to a rack and cool completely.

2. Put the bulgar in a fine sieve or a fine mesh colander and wash under running water for 30 seconds. Put in a large bowl. Add the salt, lemon juice, garlic and sumac and mix.

3. When the walnuts are completely cool put them in the food processor and pulse a few times until they’re about the size of a rice grain. Add the bulgar.

4. Add the olive oil and mix. Add the rest of the ingredients and mix. Adjust seasoning to taste.


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