|
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.
|
| What You Need: |
|
|
|
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
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Soak cracked wheat in water to cover in a medium bowl for 30 minutes.
|
2. Squeeze dry by pressing between palms of hands.
|
3. Combine with remaining ingredients in a large bowl.
|
4. Mix well and refrigerate 2 hours or longer.
|
5. Serve in a bowl or on a plate shaped into a mound.
|
6. Surround with romaine leaves or pieces of pita bread.
|
|
|
| Recipe Source: The complete international salad book |
