|3 mediums||Tomato, finely chopped|
|1 cup||Parsley, finely chopped|
|1 cup||Onion, finely chopped|
|⅓ cup||Lemon juice, fresh|
|⅓ cup||Olive oil|
|2 tablespoons||Mint, finely cut|
|Romaine lettuce leaves (opt)|
Place the bulghur in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for about 10 minutes, then drain in a sieve or colander lined with a double thickness of dampened cheesecloth. Wrap the burghul in the cheesecloth and squeeze it vigorously until completely dry.
Drop the bulghur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork.
Just before serving, stir in the olive oil and mint and taste for seasoning. Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.
"Time Life Series: Middle Eastern Cooking" circa 1969. Posted by Earl Cravens.
Submitted By MARK SATTERLY On 06-05-95
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