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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. This recipe is a breeze if you have a food processor, a little more work if you don't. | 2. If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl. | 3. Repeat with green onions, and add it bowl. | 4. Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl. | 5. If you are making this for company, you might want to chop everything by hand. | 6. It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor. | 7. Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour. | 8. Drain and squeeze as dry as possible, and combine with vegetables. | 9. Drizzle with lemon juice and olive oil. | 10. Add salt and pepper to taste, and toss thoroughly. | 11. You can be quite generous with the pepper. | 12. Refrigerate for about an hour, taste, and adjust salt and pepper. | 13. In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulgar wheat	1	cup		-	-	-	-
parsley	2 -3		stemmed chopped	0.0	0.0	0.0	0.0
mint leaf	1 -2	bunch	chopped	-	-	-	-
green onion	2	bunches	chopped	-	-	-	-
tomato	4 -5		ripe firm seeded chopped	0.0	0.0	0.0	0.0
lemon	3 -5			0.0	0.0	0.0	0.0
extra virgin olive oil	1/2	cup		-	-	-	-
salt pepper			ground	-	-	-	-

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