When the summer arrived I bumped into a Lebanese gourmet store that made me remember my mother’s cooking afternoons with her Middle Eastern friends; their afternoons cooking everything they could put their hands on. And even though I didn’t learn how to prepare anything at the time, I threw myself into the challenge to cook some of these delicacies in the following weeks.
I was curious and did some research, and it turns out this is a Syrian original salad, but highly popular in other countries nearby.
Servings: 4
Equipment
Ingredients
- 200 g (1 cups) bulgur wheat
- 1 (1) yellow onion, finely diced
- 100 g (2 cups) fresh parsley, roughly chopped
- 100 g (2 cups) fresh mint, roughly chopped
- 4 (4) tomatoes, diced
- 1 (1) lemon, juice
- Salt and pepper
- 20 ml (1 tbsp) Olive Oil
To Prepare
- Soak the bulgur wheat in fresh water.
- In the meantime, chop the rest of the vegetable ingredients and put the in a salad bowl.
- Squeeze the wheat and incorporate into the salad bowl.
- Season with the salt, pepper, lemon juice, and olive oil emulsified in a small bowl with the fork or small whisk.
- Personally I like serving it as a side dish to something else with labneh and hummus, but there are people who prefer serving in on a lettuce leaf or on top of vine leaves.
Nutrition
Calories: 321kcal | Carbohydrates: 60g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 1383mg | Fiber: 18g | Sugar: 6g | Vitamin A: 11578IU | Vitamin C: 171mg | Calcium: 296mg | Iron: 10mg
Tried this recipe?Let us know how it was!
