Ethiopian Bulgur Salad

Ethiopian Bulgur Salad

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Plump the raisins in warm water for an hour.

Bulgur cook the specified time on the packaging and set aside.

Shallot finely. When the bulgur is cool, add shallot, raisins and lemon juice. Store in refrigerator and serve cold.
  • 150g bulgur

  • 1 shallot

  • a large handful of dried white grapes

  • 10 cl lemon juice

Total time: Preparation + cooking time: 25 minutes
Yield: 2 people

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