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Pita Stuffed w/Tabbouleh


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  • 1 C bulgar wheat
  • 1 1/2 C boiling water
  • 1/4 C freshly squeezed lemon juice (2 lemons)
  • 1/4 C EVOO
  • Kosher salt
  • 1 C minced scallions, white & green parts (1 bunch)
  • 1 C chopped fresh mint leaves (1 bunch)
  • 1 C chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, seeded and medium diced
  • 2 C cherry tomatoes, cut in half
  • 1 Tsp freshly ground black pepper
  • 3/4 Lb feta cheese
  • 4 pita breads, cut in half


Servings 8
Preparation time 15mins
Cooking time 25mins


Step 1

Place bulgur in a large bowl, pour in boiling water, add lemon juice, olive oil, and 1 1/2 Tsp salt. Stir the mixture and allow to stand at room temperature for about 1 hour.

Add scallions, mint, parsley, cucumber, tomatoes, salt and pepper; mix well. Season to taste and serve, or cover and refrigerate. the flavor will improve if the tabbouleh sits for a few hours.

Stuff the tabbouleh and feta into the pita breads.


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