Figs Stuffed with Bulgur and Cranberry Salad

Serves 10

10 fresh figs
pomegranate concentrate, for serving

For the salad:
31⁄2 oz. bulgur wheat
1⁄2 cup dried cranberries, chopped coarsely
1 cup carrots, grated coarsely
2-3 Tbs. fresh coriander (cilantro)
1 Tbs. sesame seeds, roasted
3 Tbs. pecans, roasted
2 Tbs. pomegranate concentrate

Soak the bulgur wheat in water for 4 to 5 hours, until it swells up and softens. Or, add half a cup of water to the wheat and cook in a microwave oven for 3 to 4 minutes until the bulgur softens and absorbs the water. Allow to cool.

Mix the bulgur with the other salad ingredients. The preparation up to this point can be done in advance and the salad kept in the refrigerator.

Halve the figs and scoop out some of the flesh, which you can add to the salad. Place two fig halves on each plate, heap on the salad, sprinkle with pomegranate concentrate and serve.
(Rebecca Ets-Hokin, from “The Book of New Israeli Food: A Culinary Journey”)