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Member since April 2003


What you need: 

1 cup fine bulgur wheat
3 bunches italian parsley
3 medium tomatoes
1 large bunch scallions
1 and a half lemons juiced
1/2 cup olive oil or to taste
salt and pepper(black) to taste
garden mint (quarter bunch)

What you do: 

Rinse bulgur with cold water and discard water. Add half of the lemon juice to bulgu. Finely chop parsley leaves and mint. Chop scallions and tomatoes into small pieces.
Mix all ingredients and let sit for an hour in refregarator.
Serve with crisp romaine lettuce leaves

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


ok please forgive me...But do you cook the bulger? Do you let is sit in water until soft? I'm completely clueless. LOL HELP!!


I'm really particular with the texture of tomatoes, so I pureed them.  This was the only change I made.

Kickass recipe!


I have made this about 4-5 times in the last two weeks!
I just use one large lemon (to lazy to cut the other) add some crushed red  pepper to taste. I also used corriander and 1 heaping T dried mint the first time I made it, since that's what I had and have continued since it tasted good.
I think it benefits from sitting and I'd make it the DAY BEFORE to serve to company. But it MUST sit for AT LEAST an hour more like 2-3 in the fridge.
I have also added an entire extra cup of bulgar without doubling the rest of the recipe and it was perfectly fine.
Tip: cover the bulgar with water before you get out and wash everything else... then rinse... that lets it sit in the water a little longer.

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