Bulgur Tabbouleh
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
This recipe was shared with us by chef John Smith from the restaurant The American Bistro.
Ingredients
- Bulgur - 7.1 oz
- Tomatoes - 7.1 oz
- Cucumbers - 7.1 oz
- Parsley - 4.2 oz
- Dill - 4.2 oz
- Romaine lettuce - 4.2 oz
- Meyer Lemon Juice - 1 fl oz
- Passata Tomato Sauce - 2.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 3 fl oz
- Armenian Lavash - 2 pieces
Step by Step guide
Step 1
Soak the bulgur in warm water and let it sit until ready, about 1.5 hours.
Step 2
Drain it in a sieve and let it dry.
Step 3
Transfer to a salad bowl.
Step 4
Cut the cucumbers into small cubes.
Step 5
Remove the seeds from the tomatoes and cut them into small cubes.
Step 6
Finely chop the herbs.
Step 7
Mix everything with the bulgur.
Step 8
Add the tomato paste, vegetable oil, and lemon juice.
Step 9
Season with salt and pepper to taste.
Step 10
Heat the fresh lavash on a hot skillet and immediately place it in a small bowl. After 2 minutes, it will take the shape of a basket.
Step 11
Place the lavash basket on a plate and fill it with tabbouleh.
Step 12
Serve.
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