1 cup bulgar wheat
2 sweet red peppers, chopped fine
1 tbsp vinegar to rinse parsely
1 and 1/2 cup tomato sauce
1 cup salad oil
1 large green pepper, chopped fine
1 bunch parsley, chopped
1 tbsp lemon juice
2 small or 1 large onion, sweet
Mix wheat and oil. Let stand over night. Next day add peppers, onions and salt to taste. Then add Lemon juice, tomato sauce and parley. Mix well and refrigerate over night again. Serve at room temperature. Serves six to eight.