1 cup bulgur wheat or fine bulgur
optional: sour grape juice, juiced tomatoes, or lemon juice for soaking
1/2 cup olive oil, to taste
3 bunches Italian parsley (big bunches if you like the greens!)
3 medium tomatoes, seeded
1 large bunch scallions or one purple onion and 1 bunch of chives
1 1/2 lemons juiced (not needed if soaking the wheat in lemon)
salt and pepper to taste
small bunch garden mint, optional
This recipe was passed down to me from a friend.
Rinse bulgur with cold water and discard. Then soak the bulgur in hot water until right consistency, or soak in lemon, sour grape, or tomato juice until right consistency. In the meantime, chop parsley leaves and mint. Chop scallions/or chives and onion and tomatoes into small pieces. And if you have time or feel like doing so, deseed the tomato. Add the olive oil to the strained bulgur (if there was too much liquid) then add lemon juice, then add rest of ingredients. Let it sit in the fridge until it has cooled. I tend to let it sit in the fridge overnight, so the wheat can soak up the full flavor of the ingredients! The mint really helps with the flavor, but sometimes it is really difficult to come by! This recipe really helped when I wanted something fresh and easy to make while living in a foreign country. it is affordable and healthy!
I love to eat this with thin WASA CRISP. Or other thin cracker-type snacks! I also love to eat this in a pita with feta (sorry I am not fully vegetarian, but I love and relish this site!)