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  1. Mix the bulgur wheat in a large bowl with all the dried herbs (if you have mint, use that instead of oregano and basil; but most people don’t have mint).
  2. Add the two cups of boiling water, stir briefly to mix, then cover and let stand for ten minutes.
  3. If there’s any excess water, drain it off.
  4. Add the olive oil, lemon juice, salt and pepper, and onion and stir well.
  5. Add the fresh tomatoes last, sprinkling them across the top.
  6. Chill before serving, if possible.