This salad made with parsley along with tomatoes, green onions and bulgur and dressed with freshly squeezed lemons added freshness to this Syrian dish.
Three large bundles of parsley were used, the leaves were gathered together and the stems were cut and discarded. I was surprised the stems of the parsley were not thrown into the stock. The Parsley leaves were chopped, washed and drained before adding the bulgar to the parsley. The spices used were 1/2 tsp sumac pulv, salt and pepper. Three tomatoes along with three green onions were chopped finely. Juice of three lemon, 1 tablespoon of finely chopped lemon rind were added and seasoned with salt, pepper and olive oil to taste.
About a cup of fine Bulgur #1 was used for the salad. It had been soaked in hot broth, the extra moisture was squeezed out.
Slices of lemon were added to decorated the salad. Another visually attractive dish!
The setting of the table was most interesting and decorative. Fresh Pita bread was fold in half and place under and to the left of the plate. The salad was served in separate bowls and according to the eight year old not mixed with the Bulgar which I was so tempted to do!