Name: Tabbooleh
Total time: 1 h 35 min
Cuisine: Middle EasternAfrica & Middle-East
Ingredients: 1/2 cup bulgur , fine or medium grain, rinsed under running water and drained; 1/3 cup lemon juice (from 2 lemons); 1/3 cup olive oil; 1/8 teaspoon cayenne pepper; 2 cups minced fresh parsley leaves; 2 medium tomatoes , halved, seeded, and cut into very small dice; 4 medium scallions , green and white parts, minced; 2 tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)

Why This Recipe Works

To find our favorite tabbooleh recipe, we examined the various ingredients and preparation methods to find out what worked. We found that either type of parsley—flat-leaf "Italian" or curly leaf—will make an acceptable salad. As for processing the bulgur, the all-out winning method simply involved rinsing and then mixing it with fresh lemon juice. The mixture is then set aside to allow the juice to be absorbed. When treated in this way, bulgur acquires a fresh and intense flavor, but without the heaviness that the added olive oil produces. Finally, we liked a ratio of five parts parsley to three or four parts grain. A higher amount of parsley and the wholesome goodness of the wheat is lost.

Before You Begin

In many Middle Eastern countries, tabbooleh is eaten with crisp inner leaves of romaine lettuce, which are used to scoop the salad from the serving dish.

Instructions

Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.

Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.