Recipe courtesy of Damascus Restaurant
1 hr 55 min
15 min
1 hr 40 min
4 to 6 servings


  • 1/2 cup dried black-eyed peas
  • Salt
  • 1/2 cup bulgur wheat
  • 1 large head endive
  • 1 medium onion, chopped
  • Olive oil
  • Freshly ground black pepper
  • 1/2 lemon


In a saucepan, cook the black-eyed peas in 2 cups of water with some salt. Cook until almost soft, about 1 1/2 hours. Drain the water from the beans. 

Boil the bulgur wheat as you would rice, with 1 cup of water, simmering until the water has been absorbed. 

Meanwhile, steam the endive in water with 1 teaspoon salt. After steaming, drain the water from the endive and squeeze it until all the water is gone. 

In a bowl, add the beans, bulgur wheat and endive and mix together. Set aside. 

In a saute pan, cook the onions in some oil for a few minutes until they brown. Add the endive, peas and bulgur wheat to the pan and cook briefly, for only 3 to 5 minutes. Add salt and pepper to taste. Squeeze half a lemon over the salad to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Damascus Restaurant

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