Tabbouleh III
Source and licence
"Tabbouleh III" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tabbouleh_III, revision 4531767), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tabbouleh_III&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4531767
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Middle Eastern by curated dish list: tabbouleh, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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)
- Romaine lettuce leaves (garnish and scoopers, optional)
- Fresh grape leaves (optional)
Method
- 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.
- Drain bulghur.
- Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.
- Chop the parsley quite fine, using a knife, not food processor.
- 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.