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Ingredients
- 2 bunches finely minced parsley
- 1 bunch finely minced fresh mint (substitute 1/2 c. dry mint if fresh is not available)
- 1 bunch finely minced scallion
- 5 tomatoes, finely minced
- 1/2 teaspoon allspice
- 1 1/2 teaspoon salt
- 1/2 c. lemon juice
- 1/3 c. oil
- 3/4 c. fine bulghur wheat, washed and soaked
Directions
- Wash bulghur wheat and soak in water and set aside. Mix all minced vegetables in large bowl. Mix lemon juice, salt, allspice, oil and pour over vegetables. Squeeze excess water from bulghur and add in to vegetables. Mix well and adjust seasoning.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1013g | |
| Calories 844 | |
| Calories from Fat 658 | 78% |
| Total Fat 74.57g | 93% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 1.88g | |
| Cholesterol 0mg | 0% |
| Sodium 3551mg | 148% |
| Potassium 2205mg | 63% |
| Total Carbs 47.92g | 13% |
| Dietary Fiber 13.9g | 46% |
| Sugars 22.89g | 15% |
| Protein 9.49g | 15% |
