Tabbouleh Recipe
Ingredients
| 1 cup bulgur, preferably fine | ||
| Onion | 1 Small, finely chopped | |
| 1 bunch scallions, trimmed and finely chopped, the white and part of the green | ||
| 1 cup minced parsley, preferably Italian | ||
| Dried mint | 1/4 Cup (16 tbs), crushed | |
| Ground black pepper | 1 To taste | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
GETTING READY
1. In a large bowl, soak bulgur in 2 cups cold water and let stand for 30 minutes at room temperature.
2. Drain thoroughly in a sieve, squeezing out as much water as possible.
MAKING
3. In a large bowl, add soaked bulgur.
4. Squeeze onion over the bulgur so that the juice falls over it then add onion to bulgur.
5. Add the scallions, parsley, mint and seasonings.
6. Use your hands or two large forks to lightly toss and mix well, fluffing the bulgur and not stirring.
7. Stir the lemon juice into olive oil in a cup.
8. Pour the oil over the bulgur mixture and toss by shaking the bowl up and down several times.
9. Taste and adjust seasoning if required.
10. Place the bowl in the refrigerator for at least 1 hour or more for the flavors to be absorbed and to chill the mixture.
SERVING
11. On a platter, make a bed of crisp lettuce leaves.
12. Heap the tabbouleh on the lettuce and garnish with olives, tomatoes and carrot curls if desired.
13. Serve this Levantine salad with an Arabic style curry.
1. In a large bowl, soak bulgur in 2 cups cold water and let stand for 30 minutes at room temperature.
2. Drain thoroughly in a sieve, squeezing out as much water as possible.
MAKING
3. In a large bowl, add soaked bulgur.
4. Squeeze onion over the bulgur so that the juice falls over it then add onion to bulgur.
5. Add the scallions, parsley, mint and seasonings.
6. Use your hands or two large forks to lightly toss and mix well, fluffing the bulgur and not stirring.
7. Stir the lemon juice into olive oil in a cup.
8. Pour the oil over the bulgur mixture and toss by shaking the bowl up and down several times.
9. Taste and adjust seasoning if required.
10. Place the bowl in the refrigerator for at least 1 hour or more for the flavors to be absorbed and to chill the mixture.
SERVING
11. On a platter, make a bed of crisp lettuce leaves.
12. Heap the tabbouleh on the lettuce and garnish with olives, tomatoes and carrot curls if desired.
13. Serve this Levantine salad with an Arabic style curry.
Chef
