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This traditional Lebanese and Syrian salad, or appetizer dip, is made with nutty-flavored cracked wheat (bulgur), which is sold in packages or in bulk in some supermarkets and specialty food stores. The salad is best in summer when garden-fresh vegetables are in season.
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What You Need:
(To Serve: about 10)
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1 cup fine or medium cracked wheat (bulgur)
2 cups sliced scallions, with some tops
2 cups chopped fresh parsley
¼ cup chopped fresh mint or dill
2 cups peeled, diced tomatoes
Salt, pepper to taste
½ cup fresh lemon juice
1/3 cup olive oil
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Translate this recipe:
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| How To Cook: |
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1. Soak cracked wheat in water to cover in a medium bowl for 30 minutes.
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2. Squeeze dry by pressing between palms of hands.
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3. Combine with remaining ingredients in a large bowl.
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4. Mix well and refrigerate 2 hours or longer.
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5. Serve in a bowl or on a plate shaped into a mound.
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6. Surround with romaine leaves or pieces of pita bread.
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