Suffsoof (Tabouleh)
- 2 c. coarse bulgur
- 4 c. parsley, finely chopped
- 2 bunches scallions, chopped
- 2 large tomatoes, peeled, seeded and finely chopped
- 1 c. fresh mint, finely chopped or 2 Tbsp. dried mint crumbled
- 1 cucumber, pulped in blender
- juice of 4 lemons
- 1/2 c. salad oil
- salt and pepper to taste
- Soak the bulgur in hot water for at least 30 minutes.
- (Bulk will more than double.)
- While this is soaking, chop the parsley, scallions, tomatoes and mint and place together in a large bowl. Squeeze as much water as possible from the bulgur between your two hands and toss in the bowl with the vegetables.
- Mix well to combine all ingredients.
- At the last minute, add the pulped cucumber, the lemon juice, oil and seasonings.
- Mix well and taste.
- More lemon may be needed as the salad should have a distinctly lemony taste.
- Serve on lettuce leaves.
coarse bulgur, parsley, bunches scallions, tomatoes, fresh mint, cucumber, lemons, salad oil, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=414010 (may not work)