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[Tabbooleh]:
Submitted by: Chef Khadra | Date Added: 4 Jul 2010
Listed in: Lebanese Salads

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 1/3 c Crushed wheat (bulgur)
• 2 c Water
• 1/4 c Fresh mint (chopped) or 2 tbs dry
• 4 Green onions, with ends
• 2 lg Tomatoes (diced small)
• 1 1/2 ts Salt
• 1/4 ts Pepper
• 1/3 c Lemon juice (or to taste)
• 1/4 c Olive oil or vegetable oil
Preparation

• Wash parsley well, drain and shake out excess moisture.
• Soak crushed wheat in water in a large mixing bowl for 2 minutes.
• Drain well. Set aside while preparing other ingredients.
• Remove stems from parsley and discard.
• Chop parsley very fine (3 bunches should equal about 5 cups).
• Add to wheat.
• Chop onions fine and add to mixture along with remaining ingredients.
• If not served immediately, do not add tomatoes and onions until just before serving.
• Toss well.
• Serve with Romaine lettuce leaves.
• Tear leaves into bite sized pieces and use to scoop up salad for eating.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)