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Traditional Tabbouleh
When I was a child we had a family friend who would make Tabbouleh for parties and other occasions. Frankly, I hated it! Now that I am an adult, I love Tabbouleh. This very basic and traditional recipe is very easy to make and requires no weird ingredients.
1 1/2 cups bulgur
Salt
2 cups minced fresh parsley
1/2 cup minced fresh mint leaves
1 bunch sliced scallions
3/4 pound plum tomatoes, seeded and chopped
6 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
Freshly ground black pepper to taste
Place the bulgur in a large bowl and cover with warm water and a pinch of salt. Let the bulgur soak for 15-20 minutes, or until soft. Drain well and press out as much water as you can from the bulgur. Return the bulgur to a large bowl and add the remaining ingredients, tossing well to coat. Let sit at room temperature for two hours before serving, or refrigerate for up to 48 hours before serving chilled or at room temperature.
Serves 6.
Preparation Time: 20 minutes
Sitting Time: 2 hours
Total Time: 2 hours, 20 minutes
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