Vegetables
This salad brings together bulgur soaked in cold water, fresh vegetables and walnut bazha sauce. It is one of the summer classics of Georgian cuisine that requires no cooking over a stove. Careful balancing is needed to make a smooth sauce without the walnut oil separating from the water.
Put the fine bulgur in a bowl and cover it with cold water. Leave for 60 minutes, until the grains soften and become chewy.
Dice the tomatoes, cucumber and red pepper, and finely chop the mint.
Pound the walnuts and garlic together in a mortar until they form a paste. Add the pomegranate molasses and olive oil, then gradually add the water to make a smooth sauce.
Mix the soaked bulgur with the vegetables, spoon the walnut sauce over the top, add salt and toss to combine before serving.
Add the water to the walnut sauce a little at a time; pouring it in too quickly may cause the oil to separate and leave a grainy texture. Allergen: contains wheat (gluten, from the bulgur) and nuts (walnuts).
Nar ekşisi bulamadığım için yerine limon suyu ve bir tutam pekmez karışımı kullandım, ekşiliği yakaladım ve cevizli sosun kıvamı yine de pürüzsüz çıktı. Bulguru 60 dakika yerine 90 dakika ıslattım, daha da yumuşak oldu.
Güzel bir çözüm, limon ve pekmez birlikte nar ekşisinin ekşi-tatlı dengesini gerçekten iyi taklit ediyor. Bulguru daha uzun ıslatmak da sorun değil, sadece fazla sulanmaması için son kontrolü elle yapmanızı öneririm.
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