Thursday, August 7, 2008

Tabbouleh

This is my own recipe I made up using several ideas from other recipes and also from eating Tabbouleh from a native from Lebanon who quite frankly made one of the best tabbouleh salads I've ever had (but I think mine is even better!)

1 c. cracked what or fine bulgar
1 c. boiling water

Pour boiling water over bulgar, cover and refrigerate for about 30-60 min.

1 very large tomato, seeded and cut up (about 1 cup)
1 very large cucumber, peeled and cut up (about 1 cup)
1 c. finely chopped fresh parsley (curly kind)
1/4 c. finely chopped mild onion or 3 green onions, sliced
1-2 Tbsp. fresh mint leaves, finely chopped
2-3 heads of garlic, minced
About 1/4 c. freshly squeezed lemon juice (about 1 lemon)
1/4 c. very fine Extra Virgin Olive Oil (may need to add more)
1/2 tsp. kosher salt
a few grinds of fresh pepper

Mix above ingredients with the soaked bulgar wheat (liquid should be completely absorbed). If it seems dry, add more olive oil and lemon juice. Dressing should just cling to the ingredients and not form a dressing.

Allow to refrigerate at least 1 hour or longer to meld the flavors together.

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