I loved reading Diana Abu-Jaber’s The Language of Baklava. Not only did I read about how it was like to grow up with a Jordanian father and an American mother, I also learned how to cook some of her family’s dishes.
1 cup of fine bulgur wheat, soaked in water for about an hour and drained
1 bunch of flat-leaf parsley, finely chopped
2 medium cucumbers, peeled and diced
3 medium tomatoes, diced
juice of 1 small lemon
salt, pepper, olive oil
1. In a large bowl, mix everything together and let sit in the fridge for an hour or two to marinate.
The Language of Baklava at Amazon.com