| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Lebanese |
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fine grain cracked wheat (bulgur) |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Salt; or to taste |
| 3 |
c |
Finely chopped parsley |
| 1/2 |
c |
Finely chopped scallions |
| 2 |
c |
Finely chopped ripe tomatoes (if not ripe, omit) |
| 1 1/2 |
c |
Fresh spearmint leaves (finely chopped) (if necessary, substitute another mint) |
| 1/2 |
c |
Fresh lemon juice |
| 3/4 |
c |
Olive oil |
INSTRUCTIONS
RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and
let soak for 20 minutes, then drain well, squeezing out excess water.
Combine minced onion with the allspice, pepper and salt. Set aside. In a
large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold
in the drained wheat and refrigerate until an hour before serving. Just
before serving, stir in the seasoned onion and dress with lemon juice and
oil to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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