Syrian Style Meat & Bulgur Salad
4h 15min (includes inactive time)
4h 15 min
12 slices roast turkey, thinly sliced (or cold roast leg of lamb/any other meat)
3-4 cups cooked bulgur
1 tbsp olive oil
1 tbsp grated onion
1 tbsp fresh parsley leaves, chopped
Salt, black pepper and lemon juice to taste
4-6 boiled eggs, peeled & halved
10-12 tomato wedges
1 cup red/green bell pepper, diced or sliced
1 cup marinated cucumber slices (or substitute with pickled ones)
½ cup pitted & sliced olives
½ cup pomegranate arils (optional)
Garlic Vinaigrette ingredients:
½ tbsp garlic, pureed
½ tbsp Dijon mustard
½ tbsp anchovy paste
¼ tsp salt
½ tbsp freshly squeezed lemon juice
½ tbsp wine vinegar
½ cup extra virgin olive oil
Freshly ground black pepper to taste
To make the vinaigrette, stir the pureed garlic with mustard, anchovy paste and salt in a small bowl.
Mix in the lemon juice and vinegar. Whisk until well blended.
Slowly whisk in the olive oil to form a smooth emulsion. Whisk in the black pepper and adjust seasonings according to taste.
Marinate the roast turkey slices in the garlic vinaigrette for at least 4 hours or longer.
In a medium bowl, toss the cooked bulgur with 1 tbsp olive oil, parsley, and onion. Season the bulgur with salt, black pepper and lemon juice according to taste.
Place the bulgur in the center of a serving platter in a mound. Arrange the marinated meat slices around the bulgur.
Garnish the bulgur and meat slices with the tomato wedges, eggs, bell peppers, olives and cucumber slices. Top with pomegranate arils if desired. Serve.
Based on Julia Child's "Syrian Lamb Salad" recipe.