Bulgur—parboiled, dried, and cracked wheat berries—is the base of this Lebanese salad served at Jamil’s in Tulsa, Oklahoma. Use “superfine,” or type No. 1, which hydrates with just a quick soak in the vinaigrette.
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- ¾ cup finely cracked bulgur wheat
- 4 large tomatoes, finely diced (4½ cups)
- 2 medium green bell peppers, finely diced (2 cups)
- 1 English cucumber, finely diced (2 cups)
- 8 medium scallions, thinly sliced (1⅔ cups)
- ¼ cup extra-virgin olive oil
- 2 Tbsp. fresh lemon juice, plus more as needed
- Kosher salt
- Freshly ground black pepper
- 4 large bunches flat-leaf parsley, leaves finely chopped (2⅔ cups)
- 2 Tbsp. finely chopped fresh mint leaves
- In a fine-mesh strainer, rinse the bulgur well under cold running water. Let drain thoroughly.
- Transfer the bulgur to a large bowl. Add the tomatoes, bell peppers, cucumber, scallions, olive oil, and lemon juice. Season with kosher salt and freshly ground black pepper, and toss to combine. Add the parsley and mint, and toss gently; set aside at room temperature for 10 minutes before serving.