Another recipe from my Turkish neighbor downstairs. She is a wonderful cook.
prep time15 Min
cook time1 Hr
methodNo-Cook or Other
4 to 6 bunch
fresh italian flat leaf parsley
fresh mint leaves
tomatoes, ripe but firm
fresh squeezed lemon juice
kosher or sea salt
ground black pepper
How To Make
Peel and quarter white onion
Cut tomatoes into quarters
Place these items in food processor and pulse until finely chopped
Transfer to large mixing bowl
Wash parsley, cut off stems
Wash mint leaves
Cut green onions, including green part into 2" pieces
Place these items in food processor and pulse until finely minced
Wash and rinse bulgur several times until water runs clear
Add to tomato mixture and mix well
Set aside for one hour to allow tomato juice to absorb into and expand the bulgur
After an hour, add parsley mixture to bulgur mixture and stir to combine all ingredients
Mix tomato paste, oil and lemon juice in bowl and whisk until thoroughly combined (Do not stint on mixing time or oil will separate)
Fold into bulgur mixture until well coated
Season to tase with salt, black and cayenne pepper.
Note: Sometimes I substitute one bunch of cilantro for one of the bunches of parsley--it just gives a little extra kick to the dish.
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