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1 c Bulgur; fine grade, soaked
-1/2 hour in enough water to
-cover
1/4 c Flour
3 tb Salt
1/4 ts Cinnamon
1 c Thinly sliced green onions
1/4 c Finely chopped mint
1/4 c Finely chopped parsley
9 c Chicken stock
1 c Lentils
2 Lemons; juice of
4 Cloves garlic; crushed
1/2 c Olive oil
1 Lemon
8 Servings