Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Bulghur
3 md Tomato, finely chopped
1 c Parsley, finely chopped
1 c Onion, finely chopped
1/3 c Lemon juice, fresh
2 ts Salt
1/3 c Olive oil
2 tb Mint, finely cut
Romaine lettuce leaves (opt)

Place the bulghur in a bowl or pan and pour in enough cold water to
cover it completely. Let it soak for about 10 minutes, then drain in
a sieve or colander lined with a double thickness of dampened
cheesecloth. Wrap the burghul in the cheesecloth and squeeze it
vigorously until completely dry.

Drop the bulghur into a deep bowl, add the tomatoes, parsley, onions,
lemon juice and salt and toss gently but thoroughly together with a
fork.

Just before serving, stir in the olive oil and mint and taste for
seasoning. Mound the salad in a serving bowl or spoon it onto romaine
lettuce leaves.

"Time Life Series: Middle Eastern Cooking" circa 1969. Posted by Earl
Cravens.
Submitted By MARK SATTERLY On 06-05-95

Browse by categories