Lebanese Safsouf

Khadija Al-RashidChef

Ingredients

• Small cabbage
  1 piece
• Walnuts, chopped
  2 cups
• Bulgur
  2 cups
• Hot pepper paste
  1 tablespoon
• Olive oil
  0.5 cup
• Ground cumin
  1 teaspoon
• Pomegranate Molasses
  1 tablespoon

Steps

1. 1

   Cook the cabbage in boiling water or steam until tender; drain and finely chop.

   Required Tools:

   Pot

   10 min
2. 2

   Fry the onion until golden. Rinse the bulgur with water and soak in hot water for 30 minutes. Then drain. Add it to the pan with the onion and cabbage. Add the walnuts, hot pepper paste, and other spices to taste (salt, pepper, cumin, pomegranate molasses). Fry the ingredients and stir with olive oil for a few minutes, and serve the dish at room temperature or hot as desired.

   Required Tools:

   Frying Pan

   20 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Bulgurper 100g

Energy342 kcal

Protein12.29 g

Total Fat1.2 g

Carbohydrate75.87 g

Dietary Fiber4.9 g

Total Sugars0.4 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Ground cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2 g

Pomegranate Molassesper 100g

Energy250 kcal

Protein0.5 g

Total Fat0.1 g

Carbohydrate64 g

Total Sugars60 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags