The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad. I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
Ingredients
- 350 g bulghar
- 1/4 large cauliflower broken into bite size florets
- 8 rosy red radishes quartered
- a handful fresh flatleaf parsley finely chopped
- 100 g hazelnuts toasted and coarsely chopped
- 50 g pine nuts toasted and coarsely chopped
- 150 g walnuts toasted and coarsely chopped
DRESSING
- 1/2 tsp allspice berries
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 220 ml extra virgin olive oil
- 85 ml pomegranate molasses
- 150 ml tomato puree
- juice and finely grated zest of a lemon
- 1 red chilli deseeded and finely chopped
- sea salt
Servings:
Instructions
- Place the bulghar in a bowl, season with salt and cover with cold water. Leave to soak for about an hour until al dente. Drain well, squeezing out excess water.
- While the bulghar is soaking briefly dry fry the spices then allow to cool. Pound to a powder in a pestle and mortar or spice grinder.
- To make the dressing whisk the oil with the pomegranate molasses, tomato puree, lemon juice and zest, spices and chilli.
- Mix the drained bulghar with the cauliflower, radishes, parsley, nuts and the dressing. Spoon into a serving bowl and serve, perhaps accompanied with some good bread.
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