1. Rinse the bulgar several times and then soak it in cold water for twenty minutes. 2. Finely chop the parsley leaves. Use only the parsley leaves and try not to use many parsley stems. 3. Finely chop the fresh mint. 4. Chop the spring onions into 1/4" lengths. 5. Dice the tomatoes into small cubes. 6. Put the drained bulgar and tomatoes into a large bowl. 7. Add salt, pepper, allspice, lemon juice, olive oil, mint, and parsley to the bowl. 8. Taste for seasoning and add additional lemon juice, salt, or pepper if necessary. 9. Mix well. 10. If possible, cover the bowl and leave it in the fridge for a few hours or over night. Mix periodically. This will provide a more flavorful dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
