First make the dressing and set aside.
3/4 cup fine Bulgur
1-2 Tbsp. Dried Mint (you can substitute a couple sprigs of chopped fresh mint)
2 Lemons juiced
2-4 Tbsp Extra Virgin Olive Oil (you can skip the oil or decrease the amount, but it might be on the drier side)
Pinch of red pepper flakes
Plenty of salt
Mix everything in a bowl and let the bulgur absorb all the ingredients, at this point if you taste it the flavor should be intense, if it isn't add more lemon and salt. Because once it gets added to the veggies it will mellow out. The consistency should be like wet beach sand.
2 Bundles of curly parsley (chopped fine)
1 Bunch of green onions about 6 (chopped fine)
1 large or 2 small tomatoes (small diced)
1 red bell pepper (small diced)
Cucumber (peeled and diced) English or persian cucumbers recommended, if you can't find these you can use a regular cucumber and scrape the seeds out. About 1 cup small chopped.
They beauty of this salad is the fine chop of the fresh ingredients, I wouldn't recommend using a food processor. By the time you are finished with all the chopping, your dressing will be ready to mix in, mix well with your hands to ensure the bulgur is working in throughout the salad. Serve with warm pita bread. Enjoy!
Edited by: TINABINABOBINA at: 2/8/2007 (19:43)