Lebanese tabbouleh
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fine grain cracked wheat (bulgur) |
| ½ | cup | Finely chopped onion |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Salt; or to taste |
| 3 | cups | Finely chopped parsley |
| ½ | cup | Finely chopped scallions |
| 2 | cups | Finely chopped ripe tomatoes (if not ripe, omit) |
| 1½ | cup | Fresh spearmint leaves (finely chopped) (if necessary, substitute another mint) |
| ½ | cup | Fresh lemon juice |
| ¾ | cup | Olive oil |
Directions
RINSE THE CRACKED WHEAT several times then cover with water by ½-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.
Deborah Madison, "Prodigy Guest Chefs Cookbook"