Lebanese Bulgur Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat.
• Add the onion and cook until lightly browned, about 3 minutes.
• Add the garlic and cook for another minute.
• Stir in the tomatos and basil, cooking 2 more minutes.
• Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
• Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
• Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
• Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
• Turn off the heat and let sit for 10 minutes.
• Sprinkle the parsley over the top.

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.