the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Bulgur Salad

1-1/2 cups fine-grain bulgur
1 onion, finely chopped
1/3 cup olive oil
1 teaspoon tomato paste
1/2 cup finely chopped parsley
1/3 cup finely chopped walnuts
Juice of 1 lemon, strained
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Hungarian pepper
1/2 teaspoon allspice
1-2 teaspoons salt
Black pepper

Soak bulgur in warm water for 10 minutes; drain well. Place in a medium-sized bowl. Heat the oil in a skillet over medium-low heat and saute onions for 5 to 6 minutes. Add onions and oil to the bulgur. Mix the tomato paste with a drop of water to liquefy; add to the salad. Mix well. Add remaining ingredients. Cover and let salad sit at room temperature for 4 hours before serving.



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from Kate's Global Kitchen


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This page modified January 2007