Monday, January 10, 2011

Tabbouleh Salad

My husband is Middle Eastern and both my mother-in-law and sister-in-law cook wonderful Arabic dishes.  I don't even attempt to duplicate their dishes for family dishes and stick to what I know.  But over the years, Abe has encouraged me to make some of his favorites.

Tabbouleh, for those who haven't had it, is simply parsley salad.  It might seem like a strange thing to make salad from, but believe me, it's refreshing and delicious.  Not to mention healthy.  We will make a huge batch and munch on it whenever we get the urge for a snack.  Talk about guilt-free snacking! 

Bulgar is cracked wheat and can be found in the Middle Eastern section of your grocery store or in the bulk food section.  Make sure you get the fine or medium kind.

Use fresh lemons (as you really should for everything you make) or the taste will be off.

Eat with a fork or serve over lettuce leafs.  You can also use it on sandwiches.  

This recipe is from an old Arabic cookbook that came with the marriage. 


Serves 4

1/2 cup fine or medium bulgar (cracked wheat)
2 large tomatoes, diced
1 bunch green onions, chopped
2 bunches parsley, chopped
1/2 bunch fresh mint or 2 tablespoon dried mint
1 large cucumber, peeled and chopped
1/2 cup olive oil
Juice of 3 lemons
1 tablespoon salt
1/2 teaspoon pepper

Rinse bulgar.  Drain and place in a large bowl.  Add all chopped vegetables and mix well.  Add oil, lemon juice, salt and pepper. 

Allow bulgar to soak and absorb the juice- about 1 hour. 


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