Saturday, June 23, 2007


Makes 6 – 8 servings

You should begin to soak the bulghar wheat at least 3 hours before serving time. It needs to thoroughly marinate and chill.

1 cup dry bulghar wheat
1 1/2 cups boiling water
1 1/2 tsp. (kosher) salt
1/4 cup fresh lemon or lime juice
1 heaping tsp. crushed, fresh garlic
1/2 cup chopped green onions
1/2 tsp. dried mint
1/4 cup good olive oil
Fresh black pepper (to taste)
2 medium tomatoes, diced
1 cup packed, freshly chopped parsley

Optional items:
1/2 cup cooked chick peas
1 chopped red or green pepper
1/2 cup grated carrot
1 chopped cucumber or summer squash

1) Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15 – 20 minutes, or until bulghar is chewable.
2) Add lemon/lime juice, garlic, olive oil and mint. And mix thoroughly. Refrigerate 2 – 3 hours.
3) Just before serving, add the vegetables and mix gently. Correct seasonings.
4) Garnish with Feta cheese and/or olives

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