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Vegan Greek/Middle Eastern Recipes
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From: "Karen Sonnessa"

The Moosewood Cookbook
by Mollie Katzen
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Recipe By: Mollie Katzen, "Moosewood Cookbook"; Serving Size: 6

  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1 1/2 teaspoons salt
  • 1/4 cup fresh lemon juice -- and/or lime juice
  • 1 teaspoon garlic -- crushed
  • 1/2 cup chopped scallions -- include greens
  • 1/2 teaspoon dried mint flakes
  • 1/4 cup olive oil -- (good quality)
  • fresh black pepper
  • 2 medium tomatoes -- diced
  • 1 cup fresh parsley -- chopped and packed
  • 1/2 cup cooked chickpeas
  • 1 chopped green bell pepper
  • 1/2 cup coarsely grated carrot
  • 1 chopped cucumber -- or summer squash
You should begin to soak the bulghar at least 3 hours before serving time.
It needs to thoroughly marinate and chill.

Combine bulghar, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulghar is chewable.

Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently. Correct seasonings.
Garnish with olives.