I learned this 100 year old recipe from my mother-in-law about 25 years ago. According to the story, this recipe (along with many others I will share) derived from gathering any local ingredients available in the neighborhood. On the busy Saturdays (being the laundry day), all the women in the area or village, (after hanging the last load of laundry), would gather to make this wonderful, light and amazingly delicious meal. Each would help with the gathering and chopping of the vegetables, then would sit round table and take delight in the freshness, and abundance of the earth’s gifts while sharing stories and happenings of their families.

To this day, my family still enjoys it, and each time,  we are surprised how it is chockfull of flavor (I’m really not sure why) Not only does it please the palate, but as you see by the picture, it is very colorful.   You may recognize it as a resemblance to Taboule.  It has very similar ingredients, but the ratio between the parsley and bulgar is reverse (this has double the amount of bulgar) which addes to the uniqueness of flavor. The freshness of the tomatoes, green onion, peppers, fresh Italian parsley really stand out, each bursting with their own distinct flavors.  This dish is light yet very satisfying and extremely healthy. This is especially refreshing for a light summer meal;  also a great picnic meal addition.   The process in making it is somewhat unconventional from most recipes, but please don’t let that stop you from trying.  It is very basic and easy, give yourself a chance to become accustom to making it.  I believe you will be surprisingly pleased.

As my previous (and most future ones) recipes, quantities are not a science.  You will get a feel with the measurements.   Do not be afraid to experiment.  Each time I make this, it turns out different, and that’s OK.   The flavor can vary especially depending on the tomatoes since they are the heart of the meal.  It still will turn out just fine.

it’s a….Wrap!

chopped tomatoes and bulgar, showcasing the round pan

chopped parsley, mint, green onion, anaheim peppers and basil

closer look at the bulgar after water was added

I prepare this dish in an aluminum pan (as seen in picture) 161/2″ round and 21/4″ deep pan.  This pan also has history.  This pan is about 50 years old and has seen many many days.  Many of the middle eastern grocery stores carry them.  They also come in a few variety of sizes.  The depth and width make the “kneading ” easy, giving it ample room to work in.  If you do not have such a pan, a large mixing bowl will also work. ( The wider, the better).  This recipe will feed at least 4 adults (with some remaining for next day’s lunch).  This meal is also wonderful for the kids, they may think that “scooping ” with the lettuce leaves would be fun.  And do not forget, this meal is so healthy, full of vitamins and high in fiber.

Ingredients

6-8 medium tomatoes or 8-10 Roma tomatoes (fine chopped)

1 bunch Italian parsley (fine chopped)

1 bunch green onion (fine chopped)

2 Anaheim peppers (fine chopped)

1 fresh lemon

sea salt

red chili pepper (optional) (I like it a bit spicy)

1 bunch leaf lettuce (green, red, romaine or bib)

2 cups #1 bulgar

extra virgin Olive Oil

fresh basil and mint(if both are in season) 1/4 c of each chopped

You can chop the vegetables earlier during the day if you are crunched for time.  In fact, you also could have the chopping done the day before and leave it covered in the fridge (separately).

You can buy the bulgar in all ethnic stores ( middle-eastern) grocery stores.  Main-stream and health food stores are also beginning to supply bulgar.  It comes in 4 sizes, named by #1,#2,#3,and #4.  As the number increases, so does the size.  For this recipe, I use #1.  Bulgar is a wonderful, very versatile and healthy whole grain, high in protein.

Again, measurements are not a science, so don’t worry too much about making sure it’s exact.  This recipe is very giving.  Dampen the bulgar very lightly with water just so it softens up.  Leave it about ten minutes ,you then are ready to incorporate the rest of the vegetables with it.

Now, add the tomatoes, and with your hands, mix it almost like you were kneading dough.  The idea here is to break down the tomato into the bulgar, incorporating it into one.  This should take about 6-7 minutes, you can notice if the tomato pieces are blended into the bulgar.  You now can add a juice of 1 lemon,  about 1/3 cup of olive oil,  approx. 2 tsp of sea salt, and red pepper( if you would like).  Mix this again making sure all the ingredients have been worked together.  Finally, add the chopped parsley, green onion, fresh basil, mint, and anaheim pepper.  Mix it all together again and taste.  Each flavor of the ingredient is very distinct and separate, but they come together so perfectly to create a symphony of amazing flavor.

Separate and wash the lettuce leaves and use them as your utensil to “scoop” the mixture from your plate or wrap it like a roll.

“This recipe is a bit different from the norm, only because of its method.   Let this not stop you from trying the recipe.  The ingredients are simple and available most year round, plus you are introducing something unique to your family.

This recipe cost me around $7 plus I had left-overs for the next day.  It holds well in the fridge for up to 5 days.

From my family to yours

Enjoy in good health