tabbouleh ii
- Categories
- Salads
- Middle east
- Side dish
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Bulghur |
| 3 mediums | Tomato, finely chopped |
| 1 cup | Parsley, finely chopped |
| 1 cup | Onion, finely chopped |
| ⅓ cup | Lemon juice, fresh |
| 2 teaspoons | Salt |
| ⅓ cup | Olive oil |
| 2 tablespoons | Mint, finely cut |
| Romaine lettuce leaves (opt) |
Place the bulghur in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for about 10 minutes, then drain in a sieve or colander lined with a double thickness of dampened cheesecloth. Wrap the burghul in the cheesecloth and squeeze it vigorously until completely dry.
Drop the bulghur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork.
Just before serving, stir in the olive oil and mint and taste for seasoning. Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.
"Time Life Series: Middle Eastern Cooking" circa 1969. Posted by Earl Cravens.
Submitted By MARK SATTERLY On 06-05-95
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