Serving
(click to enlarge)

 Turkish Bulgur
Turkish
Serves:
Effort:
Sched:
DoAhead:		 2 main
easy
1/2 hr
Prep
This dish has always been well received regardless if those served are vegtarian or carnivours. Served on a bed of lettuce it's main dish and salad all in one.

6
2
5
1
1-1/2
6
1-1/2
8
tt
3
tt
tt
oz
oz

cl
T
oz
c
oz

T


Romaine Lettuce
Parsley
Scallions
Garlic
Olive Oil
Bulgur Wheat #3
Water
Tomatoes can (1)
Tobasco sauce (1)
Lemon Juice
Salt
Pepper
Lemon Wedges
    Prep
  1. Wash LETTUCE, tear into largish pieces and spin dry.
  2. Chop PARSLEY small.
  3. Chop TOMATOES small and mix with juice (1).
  4. Slice SCALLIONS thin including green part, chop GARLIC very fine and mix.
    5. RUN
  5. Heat OLIVE OIL and fry Scallion & Garlic until soft but not at all browned.
  6. Add BULGUR and stir until well coated with oil, then stir in Water and Tomatoes (or Turkish hot sauce if it's what you're using). Bring to a simmer and cook covered until bulgur is tender but not mushy. Check and stir often adding water as needed.
  7. When bulgur is done, stir in PARSLEY, LEMON JUICE and season with SALT, PEPPER and a liberal sprinkling of TOBASCO SAUCE (if not using Turkish hot sauce, or maybe anyway).
  8. Serve on a bed of Lettuce with LEMON WEDGES on the side.
NOTES:
  1. The tomatoes and tobasco are a substitute for Turkish Hot Pepper Sauce, which you can use instead if you have it. Include juice from the can proportional to the tomatoes you use.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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