Ingredients & Steps

Ingredients:

·         1/4 cup burghul (bulgur) wheat

·         4 cups parsley (about 3 - 4 bunches parsley), finely chopped

·         1/2 cup mint, finely chopped

·         6 spring onions, finely sliced 

·         3/4 - 1 cup strained lemon juice, to taste

·         1/2 cup olive oil, good quality

·         4 tomatoes, firm and ripe, diced

·         1 teaspoon salt (optional)

Steps :

1-Wash the parsley under running water to remove any dirt etc. Wash the burghul (bulgur) to remove any foreign matter. Shake the parsley to remove excess water.

2-Soak the burghul in water for 20 - 25 minutes in a large bowl. The length of time required for soaking will depend on the size of the grains used. Another method is to put one cup boiling water with a box of bulgur and seasonings from the store and then refrigerate it for at least one hour.

3-Drain the water and squeeze the burghul in paper towels to remove excess water. Alternatively, use a very fine sieve to remove water. This will not be necessary with the boiling water method.

4-Mix the burghul in a large bowl with the parsley, mint and spring onions.

5-Add the lemon juice and salt to taste. Note that it is VERY important not to just add these ingredients, but slowly add them so that it is not too salty or has too much lemon juice.

6-The original instructions left out the step about the olive oil; it is VERY important to add just a little oil at a time to taste; adding the full amount listed will probably make it too oily for Western tastes.

7-Add the tomatoes and lightly toss throughout the salad, so as not to crush them.

8-Serve with either pita bread or whole romaine lettuce leaves.