Tabbouleh(Syrian Salad)
- 1 c. bulghur (cracked wheat)
- 1 large bunch parsley, cut up fine
- 1 c. fresh mint leaves, cut up fine
- 1/2 c. olive oil
- 1/2 c. chopped onion
- 1 small green pepper, cut up (optional)
- 1 bunch scallions, chopped
- 1 tsp. salt
- 4 tomatoes, cut up
- 1/2 c. fresh lemon juice
- 1/4 tsp. freshly ground pepper
- Cover the cracked wheat with cold water and let stand 1 hour. Drain well and squeeze all water out. Chop and clean vegetables and add to cracked wheat. Add lemon juice, olive oil and seasonings to taste. Mix well and chill for several hours. Taste again to be sure it has a very minty and lemony flavor. Pile on a bowl or platter and garnish with tomatoes. Can be used as an appetizer or a summer vegetable dish. Additions of cubed cucumbers, raw zucchini or yellow squash are good, but not authentic. Serves 8 to 10.
bulghur, parsley, mint, olive oil, onion, green pepper, scallions, salt, tomatoes, lemon juice, freshly ground pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=51754 (may not work)