Cookbook | Ingredients | Recipes | Mediterranean | Middle Eastern cuisines
- ½ cup bulghur wheat (fine grind is best, medium grind acceptable)
- 2 bunches parsley (flat leaf or curly Italian)
- 1 bunch green onion
- at least 2 cups chopped tomatoes
- 5–6 stalks fresh mint
- 2–3 lemons, or to taste
- Olive oil
- Cucumbers (optional)
- Romaine lettuce leaves (garnish and scoopers, optional)
- Fresh grape leaves (optional)
- Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn’t need further cooking to be edible in tabbouli.
- Drain bulghur.
- Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.
- Chop the parsley quite fine, using a knife, not food processor.
- Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving.
Notes, tips, and variationsEdit
- You may garnish with more diced tomatoes and/or diced cucumber, and insert lettuce or fresh grape leaves around the sides of the bowl. Use green leaves to scoop up the salad, popping leaf and salad into mouth.
- Tabbouleh is a variant on the same dish.