Mom’s golden rule: Attempt only with excellent tomatoes.
1 cup bulghur wheat
1 cup water
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon each salt and ground allspice
1 bunch green onions, including tops, chopped
1/4 cup fresh mint leaves, chopped
1 cup fresh parsley, chopped
1 can garbanzo beans, rinsed (optional)
2 large tomatoes, or equivalent, chopped small
-Bring bulghur and water to a boil and simmer, covered, about 5 minutes or until liquid is absorbed.
-Turn bulghur into a bowl and mix in oil, juice, salt, and allspice. Cover and cool.
-Add other ingredients and mix. Serve after it’s had at least an hour to sit.