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Categories: Favorites, Mediterranean, Middle Eastern Cuisine, Salad, Summer Recipes
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Total Time: 45 min.

This is a Middle-Eastern salad made primarily of parsley and just a BIT of bulgur wheat. In the U.S., I always see wheat salads, with a hint of parsley, trying to be passed off as tabbouleh. They might be good salads, but they ARE NOT tabbouleh. Anyways, plucking and chopping the parsley is extremely time consuming, and you'll be surprised by how little you end up with after your hard work. I do the chopping in a Cusinart to save some time. Most people are not going to like my high ratio of lemon juice to olive oil in the dressing, so adjust it as you like.

cup bulgur
bunches parsley - finely chopped
cup mint - optional
medium tomatoes - finely chopped
cup onion finely chopped
cup lemon juice
cup olive oil

Rinse bulgur with water. Drain and squeeze excess water out. This will help the bulgur soften. Put bulgur in a large mixing (or salad) bowl. Add the finely chopped parsley leaves, finely chopped mint leaves, the chopped onion, and the finely chopped tomatoes. Add lemon juice, oil, salt and pepper and toss. I think the salad tastes better after it has sat for a few hours, allowing the burgul to soften and the flavors to meld.

Calories: 264 Calories From Fat: 47%
Protein: 9g Carbohydrate: 30g
Cholesterol: 0mg Sodium: 146mg

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