Lebanese Tabbouleh

Lebanese Tabbouleh

 Ingredients (6 servings)

• 3 bundles of Italian flat leaf parsley
• 1 bundle of fresh mint (not dried) (optional)
• 1/2 of an english cucumber
• 8 roma tomatoes chopped/diced real small
• 1 small onion chopped finely
• 1/4 cup of fine Burghul (fine cracked wheat #1)
• 1/4 cup extra virgin olive oil (just a drizzle)
• 1/2 cup lemon juice (fresh squeezed preferred)
• 1tsp salt or to taste

Preparation

1. Wash and dry all vegetables
2. Cut stems off parsley and mint then chop finely or ( divide it in half and pulse about 3 or 4 times in food processor...your supposed to hand chop them but...if you don't tell I won't.  Mine came out just as good.  Just  remember you need to pulse it not blend it.  You want it chopped fine but not liquefied. ) place in strainer
3. Chop tomatoes into small cubes of less than 1/2 in (I used a mandelyn to assist me) place in strainer
4. Finely chop onions (I used a mandelyn here too)
5. Finely chop the cucumber. (mandelyn……. Add tomatoes, onions, and cucumber in the same strainer and leave it dripping for few minutes. 

We are draining all the juices from the veggies because you want the juice in the Tabbouleh to be predominantly lemon juice and olive oil.

Serving

Mix the veggies just before you serve so that it does not get too soggy.  Add the lemon juice, olive oil and salt over the burghul to hydrate it.  Then toss in the rest of the veggies.

Place on top of a huge romaine lettuce leaf. 

Preparation time: 30 minute(s) or 15 if using your friendly food processor

Number of servings (yield): 6

Posted in: middle eastern