Tabbouleh

A community recipe by Gravy Queen

Not tested or verified by Nigella.com

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Introduction

An authentic recipe given to me by a friend who worked in the Middle East.

Ingredients

Serves: 4

2 tablespoons bulgur wheat (approximately)
3 chopped scallions
500 chopped fresh italian parsley
2 tablespoons finely chopped fresh mint
1 medium finely chopped tomato (and drained of excess moisture)
1 inch finely chopped cucumber (and drained of excess moisture)
2 lemons (juice of)
2 tablespoons olive oil (approximately)
salt (to taste)

Method

Tabbouleh is a community recipe submitted by Gravy Queen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak the burghul for at least ½ hour.

Drain and remove excess moisture with a paper towel or clean teatowel.

Mix all theingredients together except the burghul.

Add the the burghul slowly until the salad is lightly dotted with burghul.

You may find that when this effect is achieved you still have some burghul left - don't be afraid to bin it or give it to the birds!

Add a pinch of salt if required.

Additional Information

Tabbouleh is often eaten with lettuce leaves or sometimes vine leaves or cabbage leaves, scooping up some of the tabbouleh and folding them so that you have a mini parcel of tabbouleh. It also often garnished with strips of sweet pepper and sometimes olives.