We call it tambouli in Cyprus and this salad has passed to Cypriot cuisine from the Lebanese.It’s easy to throw together. Great as a side dish for grilled meats.
This salad is a typical summer salad and very “refreshing” thanks to the mint. It is made with lots of parsley, tomatoes, onion, fresh mint, bulgar wheat, olive oil, lemon juice, salt and pepper.
The bulgar wheat does not have to be soaked before preparing the salad.If it stays in the refrigerator for an hour or two it will absorb all the juices in the salad and the bulgar wheat and will become soft.
It’s ideal for BBQ, grilled meats, or roasted meat but try it also in your toasted sandwiches. Aftertoasting put some salad inside. It’s delicious!!
This salad can be preserved for at least 2 – 3 days in the refrigerator.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of the e-cookbook.
Kopiaste and Kali Orexi,