Tabbouleh
Ingredients
- 5 oz fine bulgur wheat, rinsed
- 6 tbsp fresh lemon juice, divided in half
- 4 medium tomatoes, chopped
- salt to taste
- ½ cup oil (olive, canola or mix) + additional for drizzling as needed
- ⅓ cup scallions or onion, chopped
- ⅓ cup mint leaves, chopped
- 2 cups parsley leaves (flat-leaf or curly), chopped
- ground allspice to taste
Serving Suggestion
- 8-10 romaine lettuce leaves, washed & dried
How-to
- In a small bowl, soak bulgur in enough water to cover it completely for about 10 minutes, then drain well
- Combine bulgur with 3 tbsp lemon juice, tomatoes, salt, oil(s), scallions and mint
- Add parsley, the remaining 3 tbsp lemon juice and fold all ingredients together. Drizzle in a bit more olive oil as needed to bring the tabbouleh together
- Add allspice to taste. Check seasonings and add more salt if needed
Servings Suggestion
- Arrange lettuce leaves around edges of a serving bowl or platter, with the stem-ends towards the center. Spoon a small amount of tabbouleh onto each of the lettuce leaves
Excerpted from: Breaking Bread: Recipes and Stories from Immigrant Kitchens by Lynne Christy Anderson