Friday, August 22, 2008


1 cup bulgar
2 cups water
3 lemon cucumbers (remove seeds), or 1 large cucumber, or 2/3 of an English cucumber
1 large heirloom tomato
1 bunch parsley
2 Tbs fresh lemon juice
5 Tbs extra virgin olive oil

Boil the water and add the bulgar, cook for about 20 minutes. Chop the tomato & cucumbers into 1/4 cubes. Combine the parsley, lemon juice and olive oil for the dressing, with salt & pepper to taste. Combine all ingredients and stick it in the fridge to cool down. Best served cold w/baked falafel!

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