Chopped parsley, tomatoes, mint, green onion, olive oil, bulghur and lemon juice
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid .Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.These long, narrow cucumbers are often marketed as “European” and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
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