READY IN: 20mins
Recipe by Panamanian-Canadian

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 Illin

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.

Ingredients Nutrition


  1. Soak the burgul in cold water for 20 minutes.
  2. In a medium sized bowl, mix the tomato, onion, and parsley.
  3. Add the burgul and mix gently.
  4. Add the olive oil, lemon juice and salt to taste.
  5. Adjust seasonings to taste.
  6. Chill for half an hour so that the flavours have a chance to blend.

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