Yorakar

INGREDIENTS

INSTRUCTIONS

*bulgur cracked wheat may be substituted. Bring 2 cups water to a  boil
in the saucepan and slowly pour in the quadrotriticale (or  bulgur) so
that the water keeps on boiling. Reduce the heat and  simmer with the
lid on for about 10 minutes, or until the water is  all absorbed. Then
take off the lid and cook for a few minutes more,  stirring constantly,
to dry it out a bit. Spread it on the sides and  bottom of a large
salad bowl so it can cool more quickly and put it  in the refrigerator
to chill it. Meanwhile peel and dice the  cucumber, discarding the
seeded center part if it is not firm. Clean  and slice the green onions
into 1/8" pieces, including abut 3" of the  green tops. Cut the core
out of the tomatoes and cut them into 1/2"  chunks. Wash and chop the
parsley. Chop the mint or the pepper, if  you are using one of them.
When the wheat is cool, break it up with a  fork until it is loose and
there are no chunks more than 1/2" in  size. Add the vegetables to it
and mix, then add the salt and pepper,  lemon juice (or vinegar), and
the olive oil. Mix again thoroughly.  Note: It is traditional to add
mint or green pepper to only a part of  the salad when the host is not
sure of all his guests' preferences.

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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 504.2mg
Potassium: 294.3mg
Carbohydrates: 6.3g
Fiber: 1.7g
Sugar: 3.2g
Protein: 1.3g