Try this Lebanese Tabbouleh recipe, or contribute your own. "Vegetables" and "Salads" are two of the tags cooks chose for Lebanese Tabbouleh."Being Lebanese, it is important for the readers to understand that this recipe IS the authentic way to prepare tabbouleh. When the recipe calls for dried mint or cucumbers or more burgol (cracked wheat) than parsley, then you are not making the real lebnese tabbouleh. My last comment is that the real tabbouleh is made with flat leaf (Italian) parsley although in my opinion, the curly leaf tastes better yet that ingredient is not available in Lebanon. Thank you. " - Csader
Yield: 8 Ready in 40 minutes
Cuisine: AmericanMain Ingredient:
20 people trying soon
Lebanese Tabbouleh Preparation
RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?