سلطة البقلة والبرغل

Wash the coarse bulgur well, then boil it in water until tender. Drain and let it cool.

Place the cooked and cooled bulgur in a wooden bowl.

Add the chopped cucumber to the bowl.

Add the chopped red cabbage to the bowl.

Add the chopped tomatoes, chopped radish, and onion to the bowl.

Add the purslane leaves and set the mixture aside.

To prepare the dressing, place the lemon juice in a glass bowl.

Add the salt, sumac, and pomegranate molasses to the lemon juice.

Add the olive oil and whisk the dressing well.

Pour the dressing over the salad, mix until well combined, and transfer to a serving dish.