Skip to main content
Epicurious
Cookbooks

Salsouf

A rustic Lebanese salad.

Recipe information

  • Yield

    serves 6

Ingredients

1 cup bulgur (cracked wheat)
A 1-pound can good-quality chickpeas, drained
1 tablespoon dried mint
Salt
6 tablespoons extra-virgin olive oil

Preparation

  1. Soak the bulgur in plenty of cold water for 1/2–1 hour, then drain and squeeze the excess water out. Mix with the rest of the ingredients.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladLebaneseMiddle EasternBulgurRice & GrainsChickpeaBean and LegumeVegetableMainSideLunchDinnerDairy FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerCookbooks
Read More
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
Watermelon Som Tam
Lime juice, fish sauce, peanuts, and plenty of herbs.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.