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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 8 |
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My family thinks that Emily's Lebanese Deli in Minneapolis has the best tabouli. I use my own method of draining and fluffing the bulgar and the results seem to be just fine. (See blog for original method.) Ingredients:
1 cup bulgar wheat, dry |
2 -3 cups cold water |
1 1/2 teaspoons salt |
1/4 cup fresh lemon or 1/4 cup lime juice |
1 teaspoon fresh garlic, crushed |
1/2 teaspoon dried mint |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/8 cup olive oil |
fresh black pepper |
1 cup parsley, freshly chopped and packed |
1/2 cup scallion, chopped (include the greens) |
2 medium tomatoes, diced |
Directions:
1. Prepare the bulgur by soaking it for 2-3 hours in cold water.
2. When it reaches the al dente stage, drain it thoroughly in a fine-mesh strainer. While preparing the other ingredients, let the damp wheat sit for another hour, stirring and tossing it from time to time, to fluff it and dry it.
3. Add the lemon juice, garlic, oil, mint and seasonings and mix thoroughly.
4. Add the chopped parsley and onions and toss everything together.
5. Just before serving, add the chopped tomatoes. Correct the seasonings.
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