Tabbouleh Tabouli [a Double Batch] for Monks |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Tabbouleh or Tabouli Middle Eastern Salad use a food processor wash them organics real thorough yeh-hear! this recipe is heavy on the bulgar - so cut back to 1 cup if you want to and it should be ok. I like #3 size bulgar. I spent less than $8 on the produce from the local ranch market. the bulgar was about a buck and a half. I splurged on the Olive oil. $$$. All at the Holy Resurrection social after church enjoyed it. Not too lemony. This makes 16 - 17 cups - use a big bowl!!! Ingredients:
8 giant tomatoes |
6 large lemons |
4 bunches fresh parsley |
2 bunches fresh mint |
2 bunches green onions |
2 cups bulgur wheat |
1 teaspoon ground cinnamon |
1 cup olive oil extra virgin olive oil |
Directions:
1. Place bulgar and cinnamon in giant bowl.
2. liquify 2 giant tomatoes in food processor.
3. stir liquified tomatos into the bulgar and cinnamon mix well and set aside for atleast 15 minutes meanwhile.
4. pre chop the rest of the produce except for the lemons and start processing in food processor.
5. dump the ingredients into bulgar bowl and stir as you go.
6. slice lemons in half and de-seed.
7. juice lemons directly into the bowl and stir well periodically.
8. stir in 1 cup of Olive Oil.
9. Chill 2 hours prior to servinb.
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