Serving
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Tabouleh
Lebanon / Syria
- Tabouleh
Serves:
Effort:
Time:
DoAhead:  
6 salad  
**
1/2 hr  
Note-3
Perhaps Lebanon's most famous dish, this salad is also enjoyed in surrounding countries. While proportions vary somewhat, an authentic tabouleh is made with a modest amount of wheat and a rather immodest amount of parsley. See Note-3 on preparing in advance and Note-4 on serving.




1-1/2
6
1/3
1-1/2
6
1-1/2
3/4
1
1
----
c
c
c
#
oz
t
c
c
T
---
Bulgur, fine (1)
Parsley, flat (2)
Mint
Tomatoes
Scallions
Pepper, black.
Lemon Juice
Olive Oil, ExtV
Salt
-- Serve with
Romaine Lettuce.

  1. Soak BULGUR in just enough warm water to cover for about 1/2 hour. Drain and refrigerate.
  2. Strip leaves from PARSLEY stems and chop fine. Do the same with MINT, mix, bag and refrigerate. Note: Chop with a very sharp knife to avoid bruising the herbs so they look good.
  3. Peel TOMATOES, chop fine and refrigerate.
  4. Chip SCALLIONS fine, using white and light green parts.
  5. Mix Scallions, Pepper and Bulgur. Refrigerate.
  6. Squeeze LEMON JUICE and mix with Olive Oil and Salt. Refrigerate.
  7. When ready to serve, mix everything together well, then adjust lemon juice and salt to taste.
  8. Serve with Lettuce Leaves.
NOTES:
  1. Bulgur:   #1 or #2 can be used. Do not attempt to use cracked wheat - bulgur is precooked and soft, cracked wheat is raw and hard.
  2. Parsley:   The amount given is for chopped fine and moderately packed in the measuring cup. Use only flat leaf (Italian) parsley, curly leaf tastes like plastic. 5 ounces of Parsley (2 generous bunches) will make 1 cup of chopped leaves.
  3. Make Ahead:   The procedure given here presumes you want to make it ahead as much as possible. Using this sequence and keeping everything refrigerated you can make it up to 6 hours ahead.
  4. Serving:   This salad is traditionally served with Romaine Lettuce leaves. Some salad is spooned onto a piece of leaf, the leaf is rolled around it, and eaten.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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