Photo by Cordeliah
2 cups medium course burglar Ask a question about this ingredient
5 dates cut into small pieces Ask a question about this ingredient
1/4 bunch parsley Ask a question about this ingredient
3/4 cups pomegranate seeds Ask a question about this ingredient
1/2 cup small red onion Ask a question about this ingredient
1/2 cup pine nuts roasted lightly in a dry pan Ask a question about this ingredient
1/3 cup extra virgin olive oil Ask a question about this ingredient
2 tablespoons pomegranate concentration Ask a question about this ingredient
Juice from half a lemon Ask a question about this ingredient
1. Submerge the burglar in a lot of hot tap water for an hour or so, until soft but not mushy. 2. Drain well. 3. Put in a bowl and add all other ingredients except for the pine nuts. 4. Mix all dressing ingredients in a jar, shake well and pour on the burglar mixture and mix well. 5. Let it rest in the fridge for at least an hour and even over night. 6. Add the pine nuts just before serving, so they won't become soggy. 7. Optional: add thinly cut mint leaves from bout 3-4 springs
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Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
