Bulgur And Mint Salad Recipes

BULGUR AND MINT SALAD

Steps:

• Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
• Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
• Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
• Serve at room temperature.

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)

Steps:

• This recipe is a breeze if you have a food processor, a little more work if you don't.
• If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• Repeat with green onions, and add it bowl.
• Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• If you are making this for company, you might want to chop everything by hand.
• It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
• Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• Drain and squeeze as dry as possible, and combine with vegetables.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste, and toss thoroughly.
• You can be quite generous with the pepper.
• Refrigerate for about an hour, taste, and adjust salt and pepper.
• In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

BULGUR, PARSLEY, AND MINT SALAD

Steps:

• In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
• Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.

BULGUR PILAF WITH TOMATOES, SHALLOTS AND MINT.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
• Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.

BULGUR SALAD WITH CUCUMBER, DILL, AND MINT

Steps:

• Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.