Follow these steps for perfect results
cracked wheat (bulghar wheat)
soaked
salt
to taste
black pepper
freshly ground, to taste
lemons
juiced
extra virgin olive oil
flat leaf parsley
chopped
mint leaf
chopped
scallions
finely sliced
roma tomatoes
quartered
Soak the cracked wheat in cold water for 20 minutes.
Drain the soaked wheat thoroughly, squeezing out excess water.
Place the drained wheat in a glass bowl.
Season with salt and pepper.
Add lemon juice and olive oil.
Let the mixture rest for 30 minutes to allow flavors to meld.
Add chopped parsley, mint, and sliced scallions.
Check the seasoning and adjust if needed.
Top the salad with quartered roma tomatoes before serving.
Expert advice for the best results
For a more intense lemon flavor, add some lemon zest.
Adjust the amount of herbs to your preference.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made ahead of time and stored in the refrigerator for up to 2 days.
Serve in a bowl, garnished with a sprig of mint and a drizzle of olive oil.
Serve as a side dish with grilled meats or vegetables.
Serve as part of a mezze platter.
Complements the herbal and citrus notes.
Enhances the refreshing mint flavor.
Discover the story behind this recipe
A staple in Middle Eastern cuisine, often served as part of a mezze.
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