Restau­rant: Ka­reem’s Le­banese Kitchen

Bonita & Estero Magazine - - CHEERS -

Serves 4-6

¼ cup lemon juice ½ cup ex­tra vir­gin olive oil ½ ounce bul­gur wheat ½ pound fresh pars­ley, fine chop ½ pound plum toma­toes, fine chop 2 ounces Span­ish onions, fine chop ½ ounce fresh mint, fine chop 1 tea­spoon salt ¼ tea­spoon all­spice

Com­bine lemon juice and olive oil, then add bul­gur wheat and let stand for 2 min­utes. Add re­main­ing in­gre­di­ents and then toss and serve.

4270 Tami­ami Trail East, Naples; 239-315-4167; ka­reem­

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