In ''Zov: Recipes and Memories From the Heart," California restaurateur Zov Karamardian writes that in the Middle East and North Africa, this tomato and bulgur salad, scooped onto crisp romaine leaves, is a typical village dish.
|1/4||cup olive oil|
|2||large onions, finely chopped|
|1||can (8 ounces) tomato sauce|
|1||can (6 ounces) tomato paste|
|1||cup hot water|
|2||cups number 1 or fine bulgur|
|3||tablespoons lemon juice|
|2||teaspoons salt, or to taste|
|1 1/2||teaspoons black pepper, or to taste|
|2||tomatoes, seeded and finely chopped|
|1||red bell pepper, cored, seeded, and finely chopped|
|1||green bell pepper, cored, seeded, and finely chopped|
|6||scallions, trimmed and chopped|
|1||cup chopped fresh mint|
|1||cup chopped fresh Italian parsley|
|1||package romaine lettuce hearts (3 large hearts)|
2. Stir in the tomato sauce, paste, and hot water until smooth. Remove the skillet from the heat. Add the bulgur, cover the skillet, and set the pan aside, without opening the lid, for 10 minutes. The bulgur should have absorbed all the liquid.
3. Transfer the mixture to a large bowl and leave to cool.
4. Stir in the lemon juice, salt, pepper, tomatoes, red and green bell peppers, scallions, mint, and parsley. Toss well. Taste for seasoning and add more salt and pepper, if you like.
5. Core the lettuce hearts and separate the leaves. Spoon the bulgur onto a large platter and surround with the leaves.
Adapted from ''Zov: Recipesand Memories From the Heart"