Tabbouleh Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at This is a fairly typical salad Middle Eastern style. Serve with flat bread, pita bread rounds, or even Mexican tortillas. I like to pile it onto crisp Romaine leaves, and for a crowd of people I will break up the lettuce and toss it in and serve as a great green salad.

1/2 cup dark bourghol (aka burghul, crushed wheat)
water to cover
2-3 red ripe tomatoes, finely chopped
1/2 white or yellow onion, finely chopped
1 cup flat leaf parsley, finely minced
zest and juice of one lemon
1 1/2 - 2 teaspoons fine sea salt
1/3 cup extra virgin olive oil
1-2 tablespoons sniped fresh mint
crispy lettuce leaves, such as Romaine
flat bread, for serving as an accompainment

Put the bourghol in a bowl and cover with cold water. Let soak about 10-15 minutes. Drain well. (It is not totally necessary to soak the wheat, some cooks do not as they prefer the crispness of the wheat. ) Combine the wheat, tomatoes, onion, parsley, zest and lemon juice and salt in a beautiful salad bowl. Stir in the oil and mint, and serve with romaine leaves and flat breads.

Recipe created 2011-04-03.

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