Ich

• 1/4 cup olive oil
• 2 large onions, chopped fine
• 1 (28 ounce) can stewed tomatoes
• 1 cup tomato sauce
• 4 lemons, juiced
• 2 cups fine bulgur
• 1 bunch parsley, chopped fine
• 1 bunch scallion, chopped fine
• 1 large bermuda onion, chopped fine

1. Saute the two large onions in olive oil for a few minutes. Do not brown. Add stewed tomatoes and tomato sauce and simmer, covered, for approximately 30 minutes. Remove sauce from heat and mix well with bulgar. Add lemon juice, salt to tasted, and black pepper. Keep stirring from time to time until bulgur absorbs all of the moisture and swells. This takes two hours. Add chopped parsley, scallions, and Bermuda onion. Mix well and serve cold.
2. Feel free to add green pepper, red, orange, or yellow for extra color. Add jalepeno for an extra kick.

olive oil, onions, tomatoes, tomato sauce, lemons, bulgur, parsley, scallion, bermuda onion

Taken from www.food.com/recipe/ich-447887 (may not work)