Tabbouli back to home
This recipe comes from Emily’s Lebanese Deli in NE Minneapolis. Emily gave it to me herself before she died ,and I have never tasted better tabbouli than hers. To make this a complete protein you can add chick peas. Occasionally I add a little diced cucumber for a little variety. The small grain bulgar wheat is not always found in regular markets- you will have better luck finding it at Middle Eastern or Greek stores.
1 cup small grain (#1 or 2) bulgar wheat
1/2 cup fresh lemon juice
1 cup cored,seeded and diced ripe tomatoes
1/4 cup olive oil
1 cup fresh parsley, chopped
1 t kosher salt
1 cup scallions trimed and finely chopped
1/8 t cinnamon
few sprigs fresh mint,chopped fine
1/8 t fresh grated nutmeg
fresh ground pepper to taste
Cover the bulgar wheat with hot water, and let stand while prepping and cutting the vegetables.
Mix the vegetables and seasonings together, add the lemon juice and oil. Drain the bulgar wheat very well in a sieve, pressing kernels gently to remove excess liquid. The wheat should be tender.
Add the veggies to the wheat in a large bowl and mix well. Chill for at least 2 hours before serving.
