Category: Salad
Cuisine: American
1 ts Salt or adjust amount to taste
3 c parsley Finely chopped
1 1/2 c Fresh spearmint leaves
2 c tomatoes Finely chopped ripe
1/2 ts Pepper
1/2 c Fresh Lemon Juice
1/2 c Onion finely chopped
1/2 ts Allspice
3/4 c olive oil
1/2 c Fine-grain cracked wheat
1/2 c scallions Finely chopped
This 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.
spiritsThis 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.
McfoshayBeing 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
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