• 15minutes
  • 129calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 bunches fresh parsley (flat leaf preferrably)

  2. 1/2-3/4 tomato (med to large in size)

  3. 2 tablespoons onions

  4. 1/3 cup Bulgar wheat

  5. 2 -3 tablespoons olive oil

  6. 1/8-1/4 cup lemon juice (to suit personal taste, I usually just squeeze the lemon and adjust it according to my taste, not me)

  7. 1/2-1 teaspoon mint (dried or fresh)

  8. 3/4 teaspoon sumaq

  9. salt (personal choice)

Instructions Jump to Ingredients ↑

  1. In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.

  2. If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.

  3. This step is very important!First three ingredients must be minced very finely.

  4. In a medium bowl, add all ingredients together and stir well.

  5. If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.

  6. Let sit in the fridge for about 1 hour for the flavors to meld.

  7. Enjoy!


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