Bezirgan Salad Recipe
Bezirgan means the merchant whose aim is just to earn a lot of money. I do not know who gave this salad this name, whether it was a traditional salad or a graphic designer took the initiative to name it while preparing a menu for a kebap place. My online searches did not yield any results either. Finally, I decided not to mess with it too much and leave myself to the flavor of the salad.
Bezirgan salad is mostly onion, but it doesn't just have an onion flavor. Until now, I just saw it in kebab shops, so I like it with meat dishes, but I'm sure it goes well with fish and vegetable dishes also. When you think about it, it seemed to make more sense especially thinking it together with baked bonito. Similarly, they can be a good pair with baked cauliflower. On the other hand, you can also wrap it in a wrap with Adana kebab.
I would like to give you a preliminary information so that you do not approach the recipe with bias due to the onion. I don't have much to do with raw onions. It both make my stomach ache and its scent is not among my favorite scents, but there are a few exceptions. One of these exceptions is the bezirgan salad. It does not give me the discomfort of raw onion or other onion salads, as it is made with white onions, which are less bitter than other onions, and the existing bitterness is removed by rubbing and the other added ingredients suppress the onion smell.
If you have similar concerns, you can give bezirgan salad a try by considering these. With these measures, you get a very small amount of salad, but since such a salad is not eaten with a tablespoon, it is enough for two or four people. If you want to avoid wasting the ingredients in case you don't like it, you can of course reduce the amounts of all the ingredients at the same rate.
- 1 large white onion,
- 1/2 cup ground walnuts,
- 1/2 bunch of parsley,
- 1 teaspoon tomato paste,
- 1 teaspoon of pomegranate syrup,
- 1 tablespoon of olive oil,
- 1/2 teaspoon of sumac,
- 1/2 teaspoon of hot pepper flakes,
- 1/8 teaspoon of cumin,
- Dice the onion,
- Finely chop the parsley,
- Take the onions into a bowl,
- Add salt and sumac on it and soften it by rubbing it gently with your fingers,
- Add tomato paste and mix,
- Add pomegranate syrup, olive oil, pepper flakes, cumin, parsley and walnuts and mix,
- Serve immediately.