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This is a fabulous recipe that I’ve been making for around 30 years and it’s so good I’ve never needed another. Like most recipes, you can adapt ingredient amounts to your tastes, such as more or less bulgur wheat, chilli or lemon juice.

It works with both flat or curly leaf parsley, although in recent years I tend towards the milder, less sweet taste of flat leaf parsley — often referred to as continental, or Italian parsley.

If you’re wheat intolerant, you could substitute the bulgur wheat with quinoa or spelt. You can also substitute the bulgur with couscous, though it’s not as authentic as the real deal.

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