Recipe by Nasseh
I found this recipe in a N*A*M*E* cookbook. I haven't tried it yet. (Prep time includes soaking time for the wheat.)
Top Review by UmmBinat
I am not staring this as I made this gluten free using cooked quinoa and it came out 4 stars. I changed the cilantro to flat leaf parsley because when I found it in my fridge it had become old. It was definitely different flavoured than tabbouleh as many have been comparing it to. I used less goats milk feta cheese and kalamata olives, baby cucumber, extra fresh lemon juice per preference and the rest. Made for Ramadan Tag 2010.
- 1 1⁄2 cups bulgur wheat
- 1 1⁄4 cups boiling water
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1⁄2 teaspoon garlic powder
- salt & pepper
- 2 tablespoons of fresh mint, chopped
- 3 tablespoons fresh cilantro, chopped
- 1 red bell pepper
- 1 bunch scallion, chopped
- 1⁄2 cucumber, chopped
- 1⁄3 cup black olives, pitted & sliced
- 2 cups feta cheese, crumbled
- lime wedge, to serve
Directions See How It's Made
- Place the bulgar wheat in a large bowl.
- Then add the boiling water & let soak until all the water is absorbed, around 30 minutes.
- Stir occasionally with a fork to break up any clumps.
- While soaking the wheat, broil the red pepper in the oven until softened.
- Let cool, then peel & remove the seeds.
- Slice into thin strips to be used later.
- In a mixing bowl, whisk together the oil, lemon juice, & spices.
- Pour the oil mixture over the bulgar wheat, add the herbs & mix well.
- Stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. Cover & chill in the refrigerator until ready to serve.
- Garnish with lime wedges.