MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tabbouli
Categories: Grains
Yield: 1 Batch
1 c Fine grind bulghur wheat
-(don't use coarse)
4 bn Parsley
3 bn Green onion; or to taste
2 lb Tomatoes; or to taste
10 Fresh mint stalks; up to 12
4 Lemons; up to 6, or to taste
Olive oil
Salt
Cucumbers (optional)
Romaine lettuce leaves
-(garnish & scoopers,
-optional)
Fresh grape leaves
-(scoopers, 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 b e
edible in tabbouli. Chop the parsley leaves, green onions, mint,
tomatoes and cucumbers. Some Lebanese add white onion but I find the
taste too harsh. Chop the parsley quite fine, using a knife. I tried
a food processor, just to question my upbringing, and found that it
mak es parsley too fine and gloppy. TJ says dry the parsley
thoroughly by blotting it all with paper towels, which I did, but
then it becomes just as much work as chopping by hand. The tomatoes
must be cut up into quite small dice. Less than 1/2" I'd say.
Mix vegetables 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.
You may garnish with more diced tomatoes and/or diced cucumber, and
stick lettuce or grape leaves around the sides of the bowl.
Traditionally Lebanese like to use leaves to scoop up the salad,
popping leaf and salad into mouth.
Notes:
When assembling the salad, tip a small bit into your palm with the
mixing spoon, then pop into your mouth. Slightly more sanitary.
Taste, taste, taste!
You may make this ahead of time for several hours or overnight, but
do not add salt or olive oil until just before serving.
Recipe FROM: <
https://web.archive.org/web/20170328104843/
http://recfoodcooking.org/sigs/Leila/Tabbouli.html>
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