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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe came from my previous housekeeper and it is amazing! She was very very particular about her parsley for this dish and I ate it almost everyday! Tender Italian parsley is BEST for this dish. Ingredients:
1 kg fresh italian parsley |
1/2 kg fresh coriander or 1/2 kg fresh cilantro |
400 g mint leaves |
5 stalks spring onions |
3 tomatoes |
1 lemon, juice of |
2 teaspoons cinnamon |
1 tablespoon olive oil (adjust according to taste) |
salt |
white pepper |
3 tablespoons bulgur wheat |
water |
Directions:
1. (Soak Bulgar wheat first, but add last).
2. Soak the Bulgar wheat in water for about 20 minutes Squeeze out all the water after and set aside as this is to add last.
3. Chop the Italian parsley fine and set aside.
4. Chop the Coriander fine and set aside.
5. Chop the Mint leaves fine and set aside.
6. Chop the Spring Onions fine and set aside.
7. Dice the tomatoes.
8. In a large mixing bowl, mix 1 large tbsp of lemon juice with 2 tsp cinnamon powder. Add all chopped ingredients and mix in olive oil, salt & pepper to taste. When everything is mixed well, add in soaked Bulgar wheat and give it another toss. Serve.
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