Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups bulgur
- 1/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 teaspoon grated lemon zest (colored part of peel)
- 1/4 teaspoon ground cumin
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped cilantro leaves
Directions
1. Place bulgur in a large bowl. Cover with 4 cups of lukewarm water. Let stand for 1 hour, then drain very well.
2. In another large bowl, mix together oil, lemon juice, salt, sugar, lemon zest, cumin, mint and cilantro. Add drained bulgur and toss well. Cover and let stand at least 2 hours.
3. Serve at room temperature or chilled.
Category:Arabian Recipes
Category:Arabian Salads