TABOULEH (The national Lebanese salad) Recipe TxZx14

• 1 large bunch curly leaf parsley (4 cups after cutting stems off with scissors)
• 3 small tomatoes (2 cups after chopping)
• 1 medium onion (1 cup after chopping)
• 2 stalks celery (chop into large pieces in food processor)
• 1 cup pine nuts (brown slightly in skillet)
• 1/4 cup mint (chop)
• 1 cup dry bulgur wheat (3 cups after soaking 1 hr. in warm water)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. ground anise seed
• 3/4 tsp. ground black pepper
• 1 tsp. ground sea salt
• 2/3 cup fresh lemon juice (~3 to 6 lemons or I use Key Limes)
• 2/3 cup extra virgin olive

1. Cut all the fresh ingredients small, starting with the parsley.
2. (Most time consuming)
3. (Discard excess water from the wheat)
4. Mix dry ingredients Toast in skillet until aromatic
5. Add olive oil, spices, and lemon juice to the wheat.
6. Mix well with your hands or a spoon

curly leaf parsley, tomatoes, onion, stalks celery, pine nuts, mint, bulgur wheat, ground cinnamon, ground ginger, ground allspice, ground cloves, ground anise, ground black pepper, ground sea salt, lemon juice, extra virgin olive

Taken from www.chowhound.com/recipes/tabouleh-national-lebanese-salad-11378 (may not work)