Photo: Pita Stuffed with Tabbouleh and Shards of Feta Recipe
Ingredients
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- Kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
- 3/4 pound feta cheese
- 4 pita breads, cut in half
Directions
Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Stuff the tabbouleh and feta into the pita breads.
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By susanrogers228_...
phoenix, az.
on April 11, 2013
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This was delicious. I made it the other night and we loved it. The only problem I had was with a shard of feta. It crumbles too easily, so I just broke it up and stuffed it in wherever. The salad mixture itself really doesn't last long, so I would recommend cutting it in half if you have a small family. As always, I can trust Ina for a good meal.
By JAHCEEL
Temecula,CA
on October 28, 2012
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It was delicious, never had this before it's a totally keeper. Super easy to make and very light but still fullfilling. I really like the mint and lemon in it, just delish! ;
By awmikeallen340
larkspur, CA
on October 27, 2012
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It was good after I doubled the olive oil and used the juice of 3 lemons and more S&P. I used it as a salad with no feta.
Too bland otherwise.
Mike
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