The spices make this version of the Lebanese salad special--and it's important to use good olive oil and lots of fresh lemon juice. Prep time does not include overnight soaking of the bulgur and herb mixture.

Ingredients

6 serv.

cup fine grain Bulgar wheat↗2⁄3
scallions, finely sliced↗8
cup fresh mint leaves, shredded↗1⁄2
cup fresh sorrel leaf, shredded (optional)↗1⁄2
cups flat leaf parsley, chopped↗2
medium cucumber, peeled, halved, seeded, and finely diced↗1
teaspoon fresh ground black pepper↗3⁄4
teaspoon cayenne pepper↗1⁄4
teaspoon allspice1⁄4
teaspoon cinnamon↗1⁄4
teaspoon nutmeg↗1⁄4
tablespoons extra virgin olive oil↗3
tablespoons fresh lemon juice↗3
salt↗
medium tomatoes, peeled, seeded and chopped↗2

Step-by-step instructions

1
Pick over the bulgur and place in a fine sieve; shake to remove any dust and place in cold water to soak briefly.
2
In a good sized mixing bowl, combine the scallions, herbs, cucumber, spices, oil and lemon juice.
3
Drain the bulgur and squeeze by hand to remove any moisture.
4
Immediately add to the bowl and mix well.
5
Add salt to taste, cover, and refrigerate overnight.
6
Before serving, mix in tomatoes and additional salt if needed.

Source: food.com

Original recipe ↗

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