recipes barefoot contessa

Pita Stuffed with Tabbouleh & Feta (Serves 8)

Copyright 2008, Ina Garten, All Rights Reserved


Photo: James Merrell

1 cup bulgur wheat
1½ cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
Kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
¾ pound feta cheese
4 pita breads, cut in half

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1½ teaspoons salt. Stir, then allow to stand at room temperature for about an hour.

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.

Stuff the tabbouleh and feta into the pita breads.