maleficent

Is this really a salad, Ok, I'll pretend..

2 bunches flat leaf parsley, finely chopped (some might say use only the leaves, I happen to think the stems have flavor)
1 smallish container of fresh mint, finely chopped
2 cloves of garlic, minced
2 tomatoes , diced (make sure the tomatoes are ripe)
1 english cucumber, diced (this is kind of optional)
3 scallions, sliced thin
1 cup dry bulgur
1 pinch of allspice (this isn't really necessary, but I was told that it made it authentic)
1 splash or two of olive oil
2 lemons
Salt and pepper to taste (I don't use much salt, but this can be bland without salt, use what you like...)

soak the bulgur in water for at least 1 hour, and add more water as needed, it will basically double in size... somewhere in my memory banks, I learned that using boiling water made it soak faster, I don't know if it's true or not, but i've always used boilig water and never had a problem with it.


Drain, the bulgur and put in a large bowl

Add all ingredients except lemons and olive oil

Toss around gently... all the flavors should me mixed together.

Add olive oil and the juice of the lemons... zest one lemon if you want and add that...

Add enough olive oil so that the grains and vegetables just kinda glisten a bit ( I don't think you are using more than 1/4 of a cup)- and as much lemon juice as you like.. I like lots of lemon lemon


Refridgerate while the flavors meld a bit - -I like this salad a little soggy, so I don't seed the tomatoes and they give off a lot of juice, so does the cucumber.

Serve on lettuce leaves or with pita bread...

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