Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | 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
- 3 bunches flat leaf parsley, finely chopped (stems discarded)
- 1 medium onion, finely chopped
- 6 medium tomatoes, finely chopped, seeded
- 2 teaspoons salt
- ½ teaspoon black pepper
- juice of 3 lemons
- 100g (4oz) fine *bulgur (cracked wheat)
- 250ml (9fl oz) boiling water
- 1 tablespoon mint, finely chopped
Directions
Before you start prepare all the above ingredients ready.
Place cracked wheat in a large bowl, add boiling water and set aside to soak for 15 minutes.
Place chopped parsley, mint, onions and tomatoes in a large bowl then add the salt and pepper.
Now mix all your ingredients thoroughly.
Drain the cracked wheat, squeeze out excess water and add to the bowl and combine. Finally add lemon juice, olive oil and mix all ingredients.
Category:Arabian Recipes
Category:Arabian Salads