Try this Lebanese Tabbouleh recipe, or contribute your own.
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.
spirits 2y agoThis is the best tabouleh.. I agree to the first Lebanese comment.. and emphasize that to get the best real texture and feel, the ingredients should be put together but are not to be mixed till after refrigeration.. just as stated in the text.
Mcfoshay 4y agoThis is my favorite tabbouleh recipe. I made it for a group of friends and they raved about it. I cut back on the dressing a bit - that was the only change.
Csader 6y agoBeing 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.