The kids made an Egyptian Bulgur Salad today and they want the recipe. Enjoy!
3 cups bulgur
3 cups of hot water
1 cup chopped figs
Seeds of one fresh pomegranate
1 cup chopped apricots
1/2 cup pistachio seeds
2 Tablespoons oil
Juice of 1 lemon
1 cup chopped dates
2 Tablespoons cinnamon
Soak the bulgur in hot water for 10 minutes. Chop and measure dates figs, apricots, & pistachios. Cut open the pomegranate and scrape seeds into the bulgur mixture using a spoon. Cut the lemon in half and squeeze the juice into a bowl containing the oil and cinnamon. Pour the liquid over the bulgur salad and mix well. Serve the salad in the shape of a pyramid.
- Mrs. Birney
- I've been teaching for 23 years and I hold each student dear to my heart. Of the approximate 400 students that I've taught over the years, one will come to mind here and another there, I'll smile as I recollect, and then send a prayer of blessing upon them in their current endeavors. The greatest blessing that I desire for each of the former students and the current students is that they know Jesus personally and love Him more each day.
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