A variant of the well known tabbouleh salad, with xynohodro, the traditional Cretan bulgar, instead of groats.
Ingredients for 4 servings
6 "fists" of xynohodro (note: traditionally Cretan bulgar
came in fist size chunks)
2 finely chopped tomatoes
1 unpeeled cucumber, well rinsed and finely chopped
1 bunch of finely chopped parsley
1 lemon's juice
3 soup spoons olive oil
And here's what to do...
Place the xynohodro "fists" in a bowl and add just enough boiling water to cover.
Let the xynohodro absorb the water for 20' minutes. In the meanwhile break up the xynohodro "fists" with a fork so as to make the mixture homogeneous.
Drain any excess water and add the tomato, cucumber and parsley to the mixture. Add pepper in moderation since xynohodro is already salted and sprinkle with olive oil and lemon.
Mix well and let the tabbouleh marinate and chill in the fridge for a while.
Before serving, stir once more.