- 1 cup fine-grain bulghur wheat
- 4 large ripe tomatoes (about 3 pounds)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup seeded and finely chopped cucumbers
- 1/2 cup chopped green onions (green and white parts)
- 1/2 cup minced fresh flat-leaf parsley
- 1/3 cup chopped walnuts
- 1/4 cup minced fresh mint
- Put the bulghur in a large bowl and stir in 2 cups boiling water. Cover tightly and let stand until the bulghur is tender and most of the water has been absorbed, 20 to 30 minutes.
- Drain in a strainer, then pour the mixture onto a large kitchen towel and squeeze out any excess liquid. Return the bulghur to the bowl.
- Cut off about 1/2 inch the top of each tomato. With your finger, poke the seed pockets and remove the seeds and juice. With a small sharp knife, cut out the inner pulp. Dice the pulp and discard the seeds.
- Whisk the lemon juice, olive oil, salt, coriander, and black pepper in a large bowl and stir to blend. Add the chopped tomato pulp, cucumbers, green onions, parsley, walnuts, mint, and bulghur and mix well.
- Stuff the tomato shells with the bulghur mixture. Serve at room temperature or chilled.
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