Tabbouleh is one of those dishes I grew up on. A perk of a Lebanese family, for sure. Since every year I forget and try to jog my memory on how I make it, I decided to write it down, once and for all.
Tabbouleh
1/2 cup of wheat bulgar, soaked in water until doubled
1 Bunch of flat leaf Parsley, chopped (I chop and eat the stems, too)
1/8 cup finely chopped red onions
2 chopped tomatoes
(Chopped red peppers, green peppers or cucumber, optional)
1/8 cup chopped mint or lemon mint (we grow both of these)
1 T olive oil
1 T lemon juice
1/2 tsp cinnamon
Salt and pepper to taste
Combine all ingredients and enjoy!
Tabbouleh
1/2 cup of wheat bulgar, soaked in water until doubled
1 Bunch of flat leaf Parsley, chopped (I chop and eat the stems, too)
1/8 cup finely chopped red onions
2 chopped tomatoes
(Chopped red peppers, green peppers or cucumber, optional)
1/8 cup chopped mint or lemon mint (we grow both of these)
1 T olive oil
1 T lemon juice
1/2 tsp cinnamon
Salt and pepper to taste
Combine all ingredients and enjoy!
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