350 gm flat parsley

A small bundle of fresh mint (~80 gm)

5 medium tomatoes

200 gm green onions (or 3 medium to large onions)

¾ cup fine bulgur

Juice of 4 lemons

¾ cup olive oil

2 teaspoon salt

½ teaspoon pepper (optional)

Bundle the parsley into three to four small bundles such that the leaves align as much as possible. Tie with a rubber band until ready to chop. Cut off the stems at the base of the leaves then chop the parsley very finely.

Separate the mint leaves from their stems and chop them finely. Then chop the onions. Add the mint and the onions to the parsley.

Chop the tomatoes into small squares. Drain excess water and add to the parsley.

Half an hour prior to tossing the salad, wash the bulgur and soak.

Drain the water and place the bulgur in a kitchen cloth. Wring to drain any excess water. Add the bulgur to the parsley mix. Toss right before serving by adding the lemon juice, the olive oil, and the salt to the parsley and mix well. Add pepper if desired.

Adjust salt, pepper, lemon juice, and olive oil to taste.

Serve with leaves of Romaine salad or fresh cabbage.

Serves 6-8.