- 2 bunches parsley
- 1 bunch green onion
- 1 tbsp fresh mint (or dried)
- 1/2 cup bulgur
- 1 cup laban (middle eastern buttermilk or Greek yogurt)
- 1/4 cup olive oil
- sea salt and pepper to taste
- Soak bulgur in laban for at least an hour with sea salt.
- Finely chop parsley, mint and green onions.
- Combine all remaining ingredients in a bowl and mix.
- Serve with grape leaves or lettuce.