| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Hungarian | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fine-grain bulgur |
| 1 | Onion; finely chopped | |
| 1/3 | c | Olive oil |
| 1 | ts | Tomato paste |
| 1/2 | c | Finely chopped parsley |
| 1/3 | c | Finely chopped walnuts |
| 1 | Lemon; strained , Juice of | |
| 1 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Ground coriander |
| 1 | ts | Hungarian pepper |
| 1/2 | ts | Allspice |
| 1 | ts | Salt; up to 2 |
| Black pepper | ||
| Parsley |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> Soak bulgur in warm water for 10 minutes; drain well. Place in a medium-sized bowl. Heat the oil in a skillet over medium-low heat and saute onions for 5 to 6 minutes. Add onions and oil to the bulgur. Mix the tomato paste with a drop of water to liquefy; add to the salad. Mix well. Add remaining ingredients. Cover and let salad sit at room temperature for 4 hours before serving. Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998
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