Recipe by Panamanian-Canadian angel
This recipe was given to me by two of my Iraqi friends. It makes a very refreshing salad in the summer and makes an excellent side dish.
Top Review by Chef-Boy-I-Be Illinois
The end result tasted just fine, but the directions and the other two reviews were confusing. I usually soak the bulgur for 20 mins in boiling water and then cool. I thought this method would be quicker. After soaking for 20 minutes in 1 cup cold water and squeezing dry, I followed the recipe as is. The bulgur was still crunchy. However, as I was making this a day ahead, the end result was perfect. So, I think the key here is to make this a day ahead. The bulgur soaks up the olive oil and lemon juice and the flavors meld wonderfully. If not for the confusing directions, I would be giving this 5 stars.
- 1 large tomatoes, finely chopped
- 1 small sweet vidalia onion, finely chopped
- 1⁄2 cup flat leaf parsley, minced
- 1⁄2 cup bulgur
- 3 tablespoons olive oil
- 1 lemon, juice of
Directions See How It's Made
- Soak the burgul in cold water for 20 minutes.
- In a medium sized bowl, mix the tomato, onion, and parsley.
- Add the burgul and mix gently.
- Add the olive oil, lemon juice and salt to taste.
- Adjust seasonings to taste.
- Chill for half an hour so that the flavours have a chance to blend.