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Tabbouleh III

@arecipe.bsky.social

Tabbouleh III — a recipe imported from the Wikibooks Cookbook.

Ingredients

  • ½ cup bulghur wheat (fine grind is best, medium grind acceptable)
  • 2 bunches parsley (flat leaf or curly Italian)
  • 1 bunch green onion
  • At least 2 cups chopped tomatoes
  • 5–6 stalks fresh mint
  • 2–3 lemons, or to taste
  • Olive oil
  • Salt
  • Cucumbers (optional) (optional)
  • Romaine lettuce leaves (garnish and scoopers, optional)
  • Fresh grape leaves (optional) (optional)

Instructions

  1. 1
    Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn’t need further cooking to be edible in tabbouli.
  2. 2
    Drain bulghur.
  3. 3
    Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.
  4. 4
    Chop the parsley quite fine, using a knife, not food processor.
  5. 5
    Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving.
Category
Salads

Dietary Information

Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Tabbouleh_III