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
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.