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Tabbouleh

Nancy.Mehagian's picture
Proclaimed by all who have eaten it as the best tabbouli they have ever tasted.
Ingredients
  Bulghur 2 Cup (32 tbs) (Fine)
  Boiling water 2 Cup (32 tbs)
  Green onions 1 Bunch (100 gm), sliced very fine
  Onion 1 Medium, chopped very fine
  Parsley 1 Bunch (100 gm), stems removed, chopped finely
  Fresh mint leaves 1 Bunch (100 gm), finely chopped
  Tomatoes/2 cups cherry tomatoes, quartered 2 Large, chopped very small
For dressing
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Lemons 2 , juiced
  Tamari 1 Tablespoon
  Cayenne pepper 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

Place bulghur in a large mixing bowl. Cover with boiling water and let stand 5-10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint and tomatoes and mix well.
Finally, add the dressing ingredients one at a time.
Mix all ingredients thoroughly, chill in refrigerator and toss once again before serving.

Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com

Recipe Summary

Cuisine: 
Mediterranean
Dish: 
Salad
Servings: 
6

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