|
Ingredients 3-4 bunches of flat leaf parsley, washed and thoroughly drained 1/2 cup crushed wheat (also known as bulgar or burghal) 1 cup water 1 bunch green onions (scallions) 1/4 cup chopped fresh mint, or 1 tablespoon of dried mint 2 large tomatoes, fineley diced 2 teaspoons salt 2-3 lemons, juiced 1/3 - 1/2 cup olive oil Wash the crushed wheat and soak in the cup of water mixed with a tablespoon of lemon juice. After ten minutes, drain and set aside. Pick through the parsley, removing yellowed bits. Then chop the parsely leaves very finely. (Don't include the stems.) This takes time and must be done by hand. Running the parsely through a food processor will result in parsely juice. Finely dice the tomatoes, slice the green onions, including the green as well as the white parts of each scallion, and chop the mint (if fresh). In a large bowl, combine all of these ingredients. In a separate bowl or container, mix the lemon juice, olive oil, salt and pepper thoroughly, then add this liquid mixture to the chopped vegetables and bulghar. Toss thoroughly and place the tabouleh, covered, in the refrigerator for an hour before serving. In the meantime, prepare some fresh romaine leaves to accomany the tabouleh. Scoop up the tabouleh with the leaves instead of a fork, and enjoy! ©2000-2007 electronicIntifada.net unless otherwise noted. Content may represent personal view of author. This page was printed from the Electronic Intifada website at electronicIntifada.net. You may freely e-mail, print out, copy, and redistribute this page for informational purposes on a non-commercial basis. To republish content credited to the Electronic Intifada in online or print publications, please get in touch via electronicIntifada.net/contact |