Ingredients
- 180 ml oil
- 130 gr fine bulgur wheat
- 120 ml lemon juice
- 90 gr onion (diced)
- 60 gr green onions (diced)
- 8 gr mint (fresh)
- 1 gr parsley
- 1 gr basil
- 2 slices tomatoes
Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve.
