Yorakar

Name: Yorakar
Ingredients: 2 cups water; 1 each cucumbers; 6 each scallions, spring or green onions; 2 each tomatoes; 1/2 cup parsley leaves chopped; 12 each mint leaves; 1/2 each green bell peppers chopped; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 tablespoons lemon juice; 3 tablespoons white wine vinegar; 13 cup olive oil

12 ingredients

12 steps

Ingredients

2 cups water
1 each cucumbers
6 each scallions, spring or green onions
2 each tomatoes
1/2 cup parsley leaves chopped
12 each mint leaves
1/2 each green bell peppers chopped
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons lemon juice
3 tablespoons white wine vinegar
13 cup olive oil

Directions

1

Bring 2 cups water to a boil in the saucepan and slowly pour in the quadrotriticale (or bulgur) so that the water keeps on boiling.
2

Reduce the heat and simmer with the lid on for about 10 minutes, or until the water is all absorbed.
3

Then take off the lid and cook for a few minutes more, stirring constantly, to dry it out a bit.
4

Spread it on the sides and bottom of a large salad bowl so it can cool more quickly and put it in the refrigerator to chill it.
5

Meanwhile peel and dice the cucumber, discarding the seeded center part if it is not firm.
6

Clean and slice the green onions into 18 inch pieces, including abut 3 inch of the green tops.
7

Cut the core out of the tomatoes and cut them into 1/2 inch chunks.
8

Wash and chop the parsley.
9

Chop the mint or the pepper, if you are using one of them.
10

When the wheat is cool, break it up with a fork until it is loose and there are no chunks more than 1/2 inch in size.
11

Add the vegetables to it and mix, then add the salt and pepper, lemon juice (or vinegar), and the olive oil.
12

Mix again thoroughly.