Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
204
Calories
3g
Protein
14g
Fat
20g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Leaf | 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
- ¼ cup bulgur
- Juice of 1 lemon
- 1 bunch fresh parsley (preferably flat leaf), very finely chopped
- ½ bunch fresh mint leaves, finely chopped
- 1 large tomato , diced
- 1 small onion , chopped
- ½ tsp salt , or to taste
- ½ tsp pepper , or to taste
- ¼ cup olive oil
Directions
1
Place the bulgur in the lemon juice and set aside for 15 minutes.
2
When the bulgur is soft, mix all the ingredients together, adding the olive oil last.
3
Toss well, and adjust the lemon juice as desired.
Recipe sourced from
wikibooks