For this salad, just like for Tabouleh salad, use finely ground Bulghur/Bulgur (we call it Burghul in Israel and all over the Middle East).
Bulghur wheat are kernels of wheat that have been boiled, allowed to dry and then crushed. Bulghur wheat comes in three different textures: fine, medium and coarse.
It is often confused with cracked wheat, however they are not the same.
Wikipedia: “Bulgur is recognized as a whole grain by the U.S.D.A. and the Whole Grains Council.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh/kubbeh. Its high nutritional value makes it a good substitute for rice or couscous”
Cover Fine Bulghur with lots of freshly squeezed orange juice (not Store-bought!) and water and let it stay for half an hour.
Drain the liquid and squeeze the Bulghur with your hands but leave it damp, not dry !
Add 4 tsp 100% Date-Honey (SILAN)
4 tsp pomegranate syrup/mollasses
chopped mint leaves,
chopped spring onions and chives
olive oil or sunflower oil (only a few tablespoons, depending on the amount of Bulghur you use)
chopped pecan nuts
And here are several SERVING OPTIONS:
When there are fresh figs in the market (around August- September) – I love stuffing them with this Bulghur salad and add pomegranate seeds to it (because they share the same season)
Empty pear halves and fill them with the salad. Garnish with mint leaves, pecan nuts, date-honey/maple/regular honey and 100% natural pomegranate syrup/molasses.
Or simply in Martini Glasses (-: