Today I'm in the mood for some tabbouleh, this is my mom version, which is I believe is the best. She taught me how to soak first the bulghur (wheat) with chopped tomatoes, lemon and onion and that will bring up all the flavors. Personally, I like to make it and eat it the same day and never use the food processor to shop the parsley.
2 bunches of parsley washed and chopped finely with stem disregarded
small onion, sliced thin
1 cup of fresh mint leaves washed and finely shopped
4 medium size tomatoes finely diced
2 to 21/2 tablespoon bulghur
1/3 cup of olive oil
juice of 1 and 1/2 lemon
salt and pepper
Romaine lettuce leaves or grape leaves for serving and decoration
Soak the bulghur with tomatoes, onion, lemon and let it sit while you chop the parsley. After you slice the parsley and the mint, mix all the ingredients and add olive oil, salt and pepper. Serve tabbouleh with romaine lettuce leaves or grape leaves and enjoy.
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