While the authentic uses fine Bulgar, I am out of that and will use the Bob's Red Mill Bulgar I have on hand. I just need to soak it. And just for the record, the authentic has little Bulgar wheat, this being a salad, after all.
I am also putting most ingredients in the food processor. I will leave some cucumber, onion and tomato to chop into the final product, but I just happen to like it done up in the processor. Beware, do the parsley first, then the cucumbers, or else you will have a lot of cucumber juice!
Plenty for me:
1/2 cup medium Bulgar wheat, soaked in 1/2 cup hot water, OR fine Bulgar wheat, no need to soak
1 bunch of parsley
a couple of sprigs of mint, if you have it, and like it. don't overdo it
1 English cucumber, chopped (or let the processor do it)
1 tomato chopped
1/2 onion or green onions
lemon juice to taste
olive oil to taste
salt and pepper to taste
cayenne if you like heat
garlic if you like, don't overdo it
you can substitute zucchini for cucumber but cucumber preferred
some folks who are avoiding wheat use quinoa. cook as specified on the package
I soaked the Bulgar. This took about an hour. Meanwhile, I put the onion, most of the cucumber, garlic, parsley and some mint in the food processor and gave it several whirls.
Once the Bulgar wheat was soft, I added the veggies, lemon juice and oil to taste. Refrigerate at least 30 minutes.
A nice addition to my Middle Eastern meal this evening.
