Ingredients

The following ingredients have 6 Servings
  • 3.5 oz dry bulgur wheat
  • 1 lb tomatoes ((See Note 1))
  • 1 shallot
  • 3 bunches Italian (flat leaf) parsley ((See Note 2))
  • 1 bunch mint leaves
  • 1/2 cup olive oil
  • 4 tbsp lemon juice
  • 1 clove garlic
  • 1 tsp ground allspice
  • 1/2 tsp small grind sea salt (or kosher salt)
  • 1/2 tsp black pepper ((See Note 3))
  • 1/2 tsp sumac (optional)

Instruction

  • In a bowl, either soak the bulgar wheat in cold water for 60 minutes OR, pour boiling water over bulgar wheat and allow to soak for 20 minutes. Rinse in a sieve under cold running water until water runs clear. Drain/shake to remove excess water and transfer to a serving bowl.
  • Using a sharp knife, finely dice tomatoes. Add to the bowl along with their juices and toss to coat the bulgar wheat. Finely dice the shallot and mince garlic, and add to bowl.
  • Using half a bunch of parsley at a time, chop off half of the stems and discard them. Finely cut the parsley leaves and stems (See Note 4). Go over them once again to cut as finely as possible. Add to the bowl and repeat with remaining parsley.
  • Separate the mint leaves from their stems and discard stems. Stack the mint leaves, several at a time, and cut them as finely as the parsley. Add to the bowl and repeat with remaining mint leaves.
  • To the bowl add lemon juice, olive oil, garlic, allspice, salt, black pepper and optional sumac. Use large spoons or salad tongs to lightly toss and combine all ingredients. Taste for flavor, add seasoning if needed, then cover bowl with plastic wrap and chill in refrigerator for 30 minutes.
  • Serve traditionally, at room temperature, or chilled if you prefer. Stir before serving.