tabbouleh
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Tabbouleh is a Levantine vegetarian salad made primarily of finely chopped parsley, with tomatoes, mint, onion, bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and pepper. It is traditionally served as part of a mezze in the Arab world. Variations of it are made by Armenians and Turks, and it has become a popular ethnic food in Western cultures. Its popularity is partly due to it being a healthy dish, high in vitamins A and C and rich in fiber.
Recipe
Ingredients:
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley
1 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes.
Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
Let it stand at room temperature for 30 minutes before serving, this allows the flavors to blend together.