Date: Tue, 01 Feb 94 11:29:47 EST
From: email@example.com (Kareema Dean)
Soak the bulghur in water with some garlic powder and dried mint(according
to ratio directions on package) Mint should be on the heavy side...
something like 1 tblsp or more to 1 cup wheat (unsoaked)
Chop very fine:
Ratios to your taste
parsley (I use just a little... many countries like Lebanon have more
parsley than bulghur!)
Mix all the veggies with the bulghur
mix in a cup lemon juice (1/4 c to 2 cups bulghur... or there abouts) salt,
cumin, dash of coriander and some cayenne. (the traditional recipe calls
for olive oil)
Pour over salad and toss well... taste and adjust seasoning. Let it sit
for at least 2 hours before eating. The longer the better! serve on a bed
of lettuce and Eat with pita! Yum!!!