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Tabbouleh

Posted By Chris On July 2, 2007 @ 9:17 pm In Armenian,Middle Eastern,Salads and Light Soups | 2 Comments

This parsley and bulgur salad is a great summer side dish. Unlike Americanized versions that contain mostly bulgur, this traditional recipe from The Complete Armenian Cookbook focuses more on the parsley and other vegetables (tomatoes, onions, cucumbers) present.

Tabbouleh
———
3/8 cup fine (#1) bulgur
3 ripe tomatoes, minced
1/2 small onion, minced
3 green onions, minced
2 bunches parsley, minced
1/4 bunch mint, minced
1 large cucumber, diced

Dressing:
1/3 cup olive oil
1/3 cup lemon juice
salt and hot red pepper to taste
pinch of black pepper

Romaine lettuce leaves for garnish

In a mixing bowl combine the bulgur and the tomatoes with their juice. Let it sit at room temperature for 30-60 minutes, until the bulgur is soft and all the liquid from the tomatoes is absorbed. Add the other vegetables and mix thoroughly. Combine the dressing ingredients in a separate bowl and start pouring over the bulgur mixture, stirring as you pour. Stop when the vegetables are well coated (you don’t want it swimming in dressing!) Chill. Surround with Romaine lettuce leaves for garnish… and scooping!

Makes 6 side-dish servings.


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