Course : Salads
Serves: 6
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1 cup raw bulgur wheat -- - use coarse-medium
1 medium cucumber -- peeled and diced
2 medium tomatoes -- diced
2 medium onions -- diced
20 sprigs parsley -- minced, up to 25 including stems*
10 large radishes -- diced
1/2 cup fresh lemon juice -- - (abt. 3 to 4
1/4 cup olive oil
1 tablespoon salt
1/2 teaspoon pepper
1 medium green onion diced
1 package syrian or pita bread and/or
1 package escarole or lettuce leaves

Preparation / Directions:

*Use a little more if needed, until the mixture is nice and green. Rinse bulgur. Pour enough boiling water over it to cover by 1" (about 3 to 4 c.) Let stand about 30 minutes, or until bulgur is light and fluffy. Drain off excess water in colander, then squeeze with your hands to remove any more water. Mix with vegetables, tossing often. Add lemon juice, oil and spices. Use bread wedges (Syrian bread if possible, or fresh pita bread cut in strips), escarole or lettuce leaves; line platter. Put tablespoonful on bread or lettuce leaf; roll and eat. (Or can be served as a salad.) Should be served immediately after preparation.

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