Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the bulgar several times and then soak it in cold water for twenty minutes. | 2. Finely chop the parsley leaves. Use only the parsley leaves and try not to use many parsley stems. | 3. Finely chop the fresh mint. | 4. Chop the spring onions into 1/4" lengths. | 5. Dice the tomatoes into small cubes. | 6. Put the drained bulgar and tomatoes into a large bowl. | 7. Add salt, pepper, allspice, lemon juice, olive oil, mint, and parsley to the bowl. | 8. Taste for seasoning and add additional lemon juice, salt, or pepper if necessary. | 9. Mix well. | 10. If possible, cover the bowl and leave it in the fridge for a few hours or over night. Mix periodically. This will provide a more flavorful dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flat leaf parsley	1 1/2	1/2		-	-	-	-
mint	1/4	cup		10.032	1.9175	0.7501	0.1664
scallion	2			64.0	14.68	3.66	0.38
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
bulgur	1/2	cup	cracked	239.4	53.108999999999995	8.603	0.9309999999999999
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	2 1/2	tablespoons		298.35	0.0	0.0	33.75
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.