Recipe: Tabbouleh (Lemon-Parsley Salad)

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Categories: Side dish, Vegetables, Salads, Greek

Yield: 4 Servings

1/3 c Bulgar wheat
1/4 c Hot water

      1    Medium yellow onion; grated
      2    Lg bunches parsley; finely
           Chopped (about 4 c)
      2    Ripe tomatoes; chopped
      1 tb Fresh mint; chopped

1/3 c Lemon juice
1/4 c Olive oil
1/2 ts Salt

      1 ds Freshly ground black pepper
      1    Head iceberg lettuce;
           Separated into leaves

In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt, and pepper and beat with fork until well blended. Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves, on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with lettuce leaf and eat with your fingers. Posted to MM-Recipes Digest V3 #235

Date: Wed, 28 Aug 1996 21:44:54 -0700

From: Julie Bertholf <jewel1@ix.netcom.com>

God: the most lovable person in the universe

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