Yield: 1 Servings
|1 cup||Fine grain bulgar sheat|
|2 larges||Bunches parsley|
|1 small||Red bell pepper, cored, seeded and cut into large chunks|
|2 \N||Stalks celery, cut into large peices|
|2 tablespoons||Coarsly choppedferesh mint leaves -or-|
|1 teaspoon||Dried mint|
|2 bunches||Scallions, cut into large pieces|
|¼ cup||Olive oil (extra virgin preferable)|
|¼ cup||Lemon juice|
|¼ cup||Ground cinnamon|
|¼ teaspoon||Freshly ground black pepper|
|4 mediums||Tomatoes, cut into 1/4 inch dice|
source: The Frugal Gourmet's "On Our Immigrant Ancestors" Soak the bulgar wheat in 2 cups cold water for 15 minutes. Squeeze dry.
Pick the parsley leaves from the stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions and mint together, and place in a food processor with a metal blade. Pulse chop until fine, and place in large mixing bowl. In a separate bowl, mix the olive oil, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth.
Combine all of the ingredients except the tomatoes thoroughly, in t he mixing bowlk. Then gently blend in tomatoes. Serve immediately. Serves 6 as a salad course.
Note: all ingredient amounts can be varied according to taste.------ Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@... (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800