Bulgur With Lemon


  • 1 glass of Extra Fine Bulgur
  • 2 glasses of boiled water
  • Lemon-curry sauce ( recipe below )
  • 2,5 glasses of boiled chickpea
  • 2 thin celery branch ( chopped )
  • 3 medium tomatoes ( seeds removed and chopped as cubes )
  • ½ cup of chopped fresh coriander
  • Salt and black pepper
  • Lemon-Curry Sauce
  • ¼ lemon juice
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of curry
  • 3 tablespoon of olive oil

1- Mix bulgur with water in a big cup and cover with aluminium folio. Let it rest for approximately one hour until bulgur softens and water is absorbed.

2- To prepare lemon-curry sauce, mix ¼ lemon juice, 1 teaspoon of Dijon mustard and 1 teaspoon of curry. Add 3 tablespoons of olive oil, scramble them until it is blended. Let the lemon-curry sauce rest for a while.

3- Drain excess water of bulgur. Add chickpea, celery, tomato and coriander; mix them well. Add sauce over and mix the ingredients again. Add black pepper and salt.

4- If you had it prepared before the day of serving then, cover it and let it cool for 8 hours. Serve at room temperature.