Pita Stuffed with Tabbouleh and Shards of Feta

Name: Pita Stuffed with Tabbouleh and Shards of Feta
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 teaspoon freshly ground black pepper; 237 milliliters bulgur wheat; 473 milliliters cherry tomatoes, cut in half; 1 medium hothouse cucumber, unpeeled, seeded, and medium-diced; 340 grams feta cheese; 237 milliliters chopped flat-leaf parsley (1 bunch); 237 milliliters chopped fresh mint leaves (1 bunch); 8 servings Kosher salt; 59 milliliters freshly squeezed lemon juice (2 lemons); 59 milliliters good olive oil; 4 pita breads, cut in half; 237 milliliters minced scallions, white and green parts (1 bunch); 355 milliliters boiling water

You can never have too many side dish recipes, so give Pita Stuffed with Tabbouleh and Shards of Fetan a try. One portion of this dish contains approximately 12g of protein, 17g of fat, and a total of 332 calories. This lacto ovo vegetarian recipe serves 8. This recipe from Foodnetwork requires mint leaves, flat-leaf parsley, cherry tomatoes, and hothouse cucumber. From preparation to the plate, this recipe takes about 3 hours and 25 minutes. Users who liked this recipe also liked Beet Veggie Burger Stuffed Pita with Whipped Feta, Quinoa Tabbouleh with Feta, and Tabbouleh with Beans and Feta.

Instructions

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

Ingredients you will need

Lemon Juice

Olive Oil

Bulgur

Water

Salt

Equipment you will use

Bowl

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Ingredients you will need

Green Onions