Follow these steps for perfect results
bulgur (#2)
parsley
chopped
green onions
chopped
tomatoes
finely chopped
cinnamon
salt
lemon juice
olive oil
Cover bulgur with water in a small saucepan.
Bring to a boil and drain.
Cool the bulgur.
Combine the cooled bulgur with chopped parsley, green onions, and tomatoes in a large bowl.
In a separate small bowl, whisk together cinnamon, salt, lemon juice, and olive oil to make the dressing.
Pour the dressing over the salad.
Stir the salad to ensure all ingredients are evenly coated with the dressing.
Expert advice for the best results
For a more intense flavor, let the salad sit for at least 30 minutes before serving.
Adjust the amount of lemon juice to your preference.
Add other vegetables like cucumber or bell pepper.
Everything you need to know before you start
10 minutes
Can be made a day ahead
Serve in a bowl, garnished with fresh mint or parsley.
Serve as a side dish with grilled meats or fish.
Serve as part of a mezze platter.
Serve as a light lunch.
Complements the herbs and lemon
Discover the story behind this recipe
A staple salad in Middle Eastern cuisine, often served as part of a mezze.
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