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  • Pam Wright

    TABULEH WITH MELISSA Ingredients for 2 servings 100 grams of bulgur 150 g of water 1 scallion (green part too) juice of 1 lemon or larger plenty of parsley plenty of mint plenty of lemon balm 25-30 cherry tomatoes 2 tablespoons extra virgin olive oil pinch of salt Preparation Boil the water, dive bulgur and cook two minutes. Turn off the heat, cover and let stand 10-15 minutes. Shelling bulgur with a fork and set aside. Then add the chopped onion, parsley, mint, lemon balm, tomatoes, olive oil, lemon juice and salt. Serve at room temperature.

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