maleficent

Is this really a salad, Ok, I'll pretend..

2 bunches flat leaf parsley, finely chopped (some might say use only the leaves, I happen to think the stems have flavor)
1 smallish container of fresh mint, finely chopped
2 cloves of garlic, minced
2 tomatoes , diced (make sure the tomatoes are ripe)
1 english cucumber, diced (this is kind of optional)
3 scallions, sliced thin
1 cup dry bulgur
1 pinch of allspice (this isn't really necessary, but I was told that it made it authentic)
1 splash or two of olive oil
2 lemons
Salt and pepper to taste (I don't use much salt, but this can be bland without salt, use what you like...)

soak the bulgur in water for at least 1 hour, and add more water as needed, it will basically double in size... somewhere in my memory banks, I learned that using boiling water made it soak faster, I don't know if it's true or not, but i've always used boilig water and never had a problem with it.


Drain, the bulgur and put in a large bowl

Add all ingredients except lemons and olive oil

Toss around gently... all the flavors should me mixed together.

Add olive oil and the juice of the lemons... zest one lemon if you want and add that...

Add enough olive oil so that the grains and vegetables just kinda glisten a bit ( I don't think you are using more than 1/4 of a cup)- and as much lemon juice as you like.. I like lots of lemon lemon


Refridgerate while the flavors meld a bit - -I like this salad a little soggy, so I don't seed the tomatoes and they give off a lot of juice, so does the cucumber.

Serve on lettuce leaves or with pita bread...

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edmos1

Thanks, I have not had Taboulleh Salad in a long time, but have been craving some middle eastern food, (and not sure I want a Falafal)

snowy

This looks like something my SO and I will really enjoy, thanks Mal.

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If I am not better, at least I am different. --Jean-Jacques Rousseau

ktspktsp

Wow Mal, are you sure you're not middle eastern?

A few tips about this about this salad:

* I use white onions rather than scallions (though at times I've added scalions too), to have more bite.
* The cucumbers are optional, as you said. I find their taste and texture to be slightly distracting in the salad so I don't use them . But, some people like them.
*Cabbage leaves work too (instead of lettuce leaves)

The concentrated taste of parsley can be a bit odd for people at first, but I found that most people really like this salad after they try it. I've made it for Abaya's Thai relatives, for a bunch of foreign friends (from all over the place) and for an Icelandic family, and it was a success every time

One of my favorite things to do as a child & teenager:
On Sundays, we always had lunch at my grandmother's. There was always a Tabbouleh salad (seriously - no exceptions!). After finishing my salad, I would always bring the plate up near my face, tilt it, and drink the juices from the salad. Mmmmmmmm

eribrav

We eat this kind of salad all the time in the summer. I even like a little feta sprinkled on too.......