35. Recipe: Tabbouleh
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Tabbouleh
1 cup fine bulgur
1 bunch green onions, chopped
1 bunch flat-leaf parsley, chopped fine
1 small bunch mint, chopped
3 medium tomatoes, seeded and chopped
1/4 cup olive oil
juice of 2 lemons
1 to 2 ts salt
fresh ground pepper to taste
Soak bulgur in hot water for 30 minutes or until no longer crunchy. Drain
in fine strainer then squeeze excess water out by hand.
Return bulgur to bowl and add the rest of the ingredients.
Use the lemon juice to taste.
>From "Cooking the Lebanese Way" by Cedar Hashashe (inexpensive paperback
from AH & AW Reed) slightly adapted by me:
Tabbouli
225g (1c) fine cracked wheat 1 large onion
2 - 3 c parsley 1/2 c olive oil
1 c fresh mint juice of 3 lemons
2 not-quite-ripe tomatoes black pepper
cinnamon (2 heaped tsp)
Soak the wheat 1 hr in cold water.
Finely chopped parsley, mint (I usually am forced to use dried mint which
is quite adequate), tomatoes and onion. Put in a large bowl.
Drain wheat and sqeeze out all moisture with hands.
Toss onto salad. Add spice, lemon juice and oil. Mix well.
Season to taste so that salad is distinctly lemon-tasting and highly spiced.
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