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Lebanese Salad Dish
(Tabouleh)
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| What You Need: |
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1 cup fine grain bulgur wheat (page 38)
2 large bunches of parsley
1 small red bell pepper, cored, seeded, and cut into large chunks
2 stalks celery, cut into large pieces
2 bunches of scallions, cut into large pieces
2 tablespoons coarsely chopped fresh mint leaves or 1 teaspoon dried mint
¼ cup olive oil (extra virgin preferable)
¼ cup lemon juice
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoons freshly ground black pepper
4 medium tomatoes cut into ¼-inch dice
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| How To Cook: |
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1. Soak the bulgur wheat in 2 cups cold water for 15 minutes. Squeeze dry.
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2. Pick the parsley leaves from the large stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions, and mint together, and place in a food processor with a metal blade. Pulse-chop until fine and place in a large mixing bowl.
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3. In a separate bowl mix the olive oil, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth.
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4. Combine all of the ingredients except the tomatoes thoroughly in the mixing bowl. Then gently blend in tomatoes. Serve immediately.
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NOTE:
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The amounts of all ingredients can be varied to taste.
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