1 cup bulgher
2 cups water
2 tomatoes
1 bunch green onions
3 T. fresh mint, or 1 teaspoon dried
2 cups parsley
½ cup lemon juice
¼ cup olive oil
black pepper
Soak the bulgher in the boiling water until soft. Cool.
Chop parsley, mint, and green onions in food processor.
Add all ingredients together. Salt to taste.
Let flavors meld for at least an hour. Serve cold or at room temperature.