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Recipe Number: 107
Contributor: Azat Aslanyan
Rating: 10.00 based on 4 votes
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Serves: 6
Calories Per Serving: NA
Preparation Time: 1 hour
Difficulty: Average
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1/2 cups fine bulghour
3 lge. bunch parsley, minced fine
1 bunch scallions, minced fine
3 tomatoes, skinned and peeled, if desired chopped fine
1 small bunch mint
1/2 tsp. ground red pepper
1/3 cup olive oil (pure or substitute)
1/3 cup lemon juice salt to taste
Cooking Instructions:
Soak bulghour in the diced tomato for an hour. Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.

Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.

It is important that vegetables be minced very fine. Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves. The leaves are used to scoop up the salad. Prepare the mixture early enough so flavors blend.

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