Bulgur Tabbouleh
4 servings
120 minutes
The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.
Calories558.2kcal
Proteins13.6grams
Fats27.1grams
Carbohydrates60grams
Bulgur
200
g
Tomatoes
200
g
Cucumbers
200
g
Parsley
120
g
Dill
120
g
Romano lettuce
120
g
Lemon juice
40
ml
Tomato paste
80
g
Salt
to taste
Ground black pepper
to taste
Vegetable oil
100
ml
Armenian lavash
2
pc
1
Soak bulgur in warm water and leave it until ready for about 1.5 hours.
- Bulgur: 200 g
2
Sift it and let it dry.
3
Pour into the salad bowl.
4
Cut the cucumbers into small cubes.
- Cucumbers: 200 g
5
Remove seeds from tomatoes and cut them into small cubes.
- Tomatoes: 200 g
6
Chop the greens finely.
- Parsley: 120 g
- Dill: 120 g
- Romano lettuce: 120 g
7
Mix everything with bulgur.
8
Add tomato paste, vegetable oil, and lemon juice.
- Tomato paste: 80 g
- Vegetable oil: 100 ml
- Lemon juice: 40 ml
9
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Heat fresh lavash on a hot pan and immediately place it in a small bowl. After 2 minutes, it will take the shape of a basket.
- Armenian lavash: 2 pieces
11
Place the lavash basket on a plate and fill it with tabbouleh.
12
To serve.
