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1/3 cup bulghur wheat
2 small plum tomatoes, finely chopped, with their juice
1/2 English cucumber, seeded and chopped
1/2 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches)
1 scallion, thinly sliced
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 tablespoon finely chopped fresh mint
Soak bulghur in cold water for 1 hour, 45 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
Stir in tomatoes with juice, cucumber, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint


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