Follow these steps for perfect results
dry bulgur
boiling water
scallions
tips trimmed
fresh parsley
packed measure
fresh mint leaves
minced garlic
salt
extra virgin olive oil
fresh lemon juice
cucumber
seeded and finely minced
bell pepper
finely minced
freshly ground black pepper
tomato
cut into tiny dice
Combine the bulgur and boiling water in a medium-size bowl.
Cover the bowl with a plate.
Let stand for 20 minutes to allow the bulgur to soften.
Cut the scallions into large pieces (including the green parts).
Place the scallions, parsley, and mint in the small bowl of a food processor (or in a mini food processor).
Chop until tiny.
If you don't have a food processor, use a sharp knife to finely chop the herbs.
Add the garlic, salt, half the olive oil, and half the lemon juice to the bulgur.
Stir well to combine.
Stir in the minced herbs and all the other ingredients, including the remaining olive oil and lemon juice.
Cover tightly and refrigerate until serving time.
Expert advice for the best results
Adjust the amount of lemon juice and olive oil to taste.
For a spicier flavor, add a pinch of red pepper flakes.
Chill 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 a day in advance
Serve in a bowl, garnished with a sprig of mint.
Serve as a side dish with grilled meats or fish.
Serve as part of a mezze platter.
Enjoy as a light lunch.
Complements the fresh herbs and vegetables.
Enhances the minty flavor of the salad.
Discover the story behind this recipe
A staple in Middle Eastern cuisine, often served during celebrations and gatherings.
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