Cretan Pourgouri

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Water (for Cooking Bulgur)
• 1 cup Bulgur
• 1 Tablespoon Sweet Butter
• 2 whole Ripe Peaches Remove Pit, Peel (coarsely Chopped)
• ¼ teaspoons Cinnamon
• ¼ cups Fresh Mint, Chopped
• 1 whole Lemon (for Zest And Juice)
• ¼ cups Greek Imported Olive Oil
• 2 pinches Greek Oregano
• ½ cups Feta Cheese Crumbles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of boiling water to a boil, add the bulgur and butter, cover, and simmer on low for about 10 minutes until the bulgur is tender and the water is absorbed.

2. Stir in the cinnamon, remove the pan from the heat, keep it covered for 2 minutes, then fluff the bulgur with a fork and let it cool slightly.

3. Zest the lemon, then juice it. In a bowl, combine the chopped peaches, chopped mint and lemon zest.

4. In a small bowl, whisk the lemon juice with the olive oil, and crumble the oregano between your fingers into the dressing.

5. Add the bulgur to the peach mixture, pour over the dressing and toss gently until evenly combined.

6. Fold in the feta crumbles just before serving so they stay intact, then serve the salad at room temperature or chilled.