Time: 2 hours 25 minutes
Complexity: easily
Servings: 8

Pita with tabbouleh - detailed recipe.

Ingredients:

• 1 cup bulgur
• 1.5 cups of boiling water
• 4 pitas, cut in half
• 340 g feta cheese
• 1/4 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup good quality olive oil
• Salt
• 1 cup (1 bunch) chopped green onions (white and green parts)
• 1 cup (1 bunch) chopped fresh mint leaves
• 1 cup (1 bunch) chopped parsley
• 1 unpeeled hothouse cucumber, cut into medium cubes (remove seeds)
• 2 cups cherry tomatoes, cut into thin slices
• 1 teaspoon ground black pepper
• Chickpea puree (hummus), for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bulgur groats, pita, cucumbers, cherry tomatoes, feta cheese, lemon juice, green onions, mint, parsley

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Preparation:

Step 1
• Place the bulgur in a large bowl, pour boiling water over it, and add lemon juice, olive oil, and 1.5 teaspoons of salt. Stir, then let sit at room temperature for about an hour.
Step 2
• After a while, add green onions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt, and a teaspoon of ground pepper. Mix well.
  
  Add more seasoning to taste and serve with chickpea puree, or cover and refrigerate. The tabbouleh will taste better if left to rest for a few hours. Fill pitas with tabbouleh and feta.

Votes: 5