[shibumi]

I was taught to make it by an Armenian friend who grew up in Jerusalem. His cuisine was pan-cultural.

I have developed some variations on it by adding cilantro with the parsley (about half and half) and including yellow, orange and red bell peppers,

I also go pretty heavy on the garlic and lemon juice.

For the wheat, use a medium (#2 Bulgar) and soak it overnight in clean water.

There really are no “rules” so other spices to taste, including some hot sauce. I use Crystal.

I know there are some purists out there fainting about now, but experiment and find the taste you like best. Traditionally served on a Romaine lettuce leaf, but we like chips too.

[imardmd1]

Set a place for me!