Monday, 13 September 2010


This traditional lebanese treat is a wonderful summer fixture, no hassle, no heat recipe with ripe tomatoes in season, bursting with refreshing flavours. Also it makes a great part of a mediterranean vegetarian feast that would impress even a staunch carnivours, served along with hummus and falafel. :-) Ideally, prepare it about a couple of hours in advance and let it set for a while, for the flavours to settle and blend in. For a twist, you can use a handful of fresh coriander leaves in place of mint. In a pinch, couscous can be used in place of bulghur.


150-200g lebanese bulghur
1 bunch flat leaved parsley, washed and finely chopped
3-4 firm red tomatoes, washed and finely chopped
Small fistful of chopped fresh mint leaves
1/2 red onion, or 2 spring onion, chopped
Juice of 1 lemon or lime
salt (as desired)
drizzle of extra virgin olive oil
a dash of black pepper
a generous dash of zatar, or mixture of thyme, majoram and oregano
1 tablespoon sesame seed
(serves 3-4)


Pour boiling water on bulghur just enough to moisten the entire surface.
Cover and let it stand for an hour.
Mix all ingredients except the sesame seed in a bowl.
Let it stand in the fridge for a couple of hours to let the flavour set.
Just before serving, dry roast the sesame seed and mix into the salad.

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