Preheat oven to 350 and lightly oil a 2 quart baking dish (7×11 or 8×8). Soak 1 cup fine bulgar wheat in warm water for 10 mins, then drain in a fine-weave strainer, press out water, and set aside. Combine 1 cup raw cashews, 1 chopped onion, 2 Tbsp flour (which we forgot), 1 tsp salt, ½ tsp black pepper, ¼ tsp each allspice, cumin, and cinnamon, 1/8 tsp cayenne, 2 Tbsp olive oil, and the drained bulgar in a food processor; process until the mixture forms a paste. In the meantime, sauté 2 chopped onions and 4-5 minced garlic cloves in 4 Tbsp olive oil until lightly browned. Spread half of the cashew-bulgar mixture into the baking dish, then layer the browned onion mixture, then top with the remainder of the cashew-bulgar mixture. Cut into squares (I cut 9 in an 8×8 baking dish), then drizzle with 2 Tbsp olive oil. Bake for 40 mins. Recipe from Classic Vegetarian Cooking From the Middle East & North Africa by Habeeb Salloum. (May 2015)
Cooking Adventures 