This Middle Eastern recipe can be used in a variety of ways: use it as an appetizer party dip, as a filling for pita bread, scoop it with lettuce leaves, or as a cold salad or side dish. It can be made ahead of time and refrigerated.
3/4 cup bulgur
3 bunches fresh parsley, minced
1 bunch fresh mint, minced
3 medium tomatoes, finely minced
1 medium onion, finely minced
3/4 cup olive oil
1/2 cup lemon juice
1 teaspoon salt
pinch black pepper
dash red pepper
Soak bulgur in water to cover for 2 - 3 hours.
Rinse and drain.
Place in large bowl.
Add parsley, mint, tomatoes and onion to drained bulgur.
Sprinkle with olive oil and lemon juice, seasonings and spices.
Serve on pita bread or scoop it up with lettuce leaves. to make about 6 servings
I don't like the term "bunches" in recipes as different grocery stores package their produce in different size bunches, from a handful to a 1/2 pound for some items. In this recipe, I would use about 1 cup parsley and 1/4 cup fresh mint to start and change to your preferences.
Posted by GourmetGal