Name: Bekaa Valley Bulgur Salad with Tomato & Parsley
Prep time: 45 min
Total time: 45 min
Yield: Servings: 4
Cuisine: Lebanese
Ingredients: 1 cup fine grain bulgur (cracked wheat), rinsed in a fine mesh colander and set aside; 1 cup fresh tomato juice (1 large tomato)*; ½ cup chopped fresh mint or 1 teaspoon dried mint; ½ green bell pepper, seeded and diced; 4 cups flat-leaf parsley, finely chopped; ½ teaspoon sugar; 1 teaspoon freshly ground black pepper; 4 hearts of romaine lettuce or 4 endives; ⅔ cup olive oil; 4 pickling cucumbers cut into ½-inch cubes or 1 seedless cucumber; ½ jalapeno pepper, seeded and diced (optional); 4 scallions, finely chopped; 1 clove garlic, peeled and crushed; 4 medium tomatoes, peeled and diced into ¼-inch cubes; 1½ teaspoons salt; ½ cup fresh lime juice

Preparation info

Servings:
4

Difficulty
Easy
Ready in
45 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

The Bekaa Valley, also called Al Biqa, where this salad is very popular, is a broad, fertile valley in central Lebanon covered with vineyards and wheat fields. I have also eaten this salad in Turkey, where it is called Kisir and usually made with half the quantity of parsley and a sauce sharpened by pomegranate rather than lime juice.

Ingredients

1 cup fine grain bulgur (cracked wheat), rinsed in a fine mesh colander and set aside
1 cup fresh tomato juice (

Method

Place the bulgur in a medium-sized bowl, add 1 cup tomato juice, cover and refrigerate for at least 1 ½ hours, until the bulgur is tender (can also be left over-night in the refrigerator).
Place the bulgur, parsley, mint, green pepper, jalapeno, cucumber, scallions, an

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Bekaa Valley Bulgur Salad with Tomato & Parsley

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