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Lebanese Tabbouleh
Date: February 28, 2018
  • ½ cup fine or medium bulgur wheat
  • Tomato water
  • ¼ cup fresh lemon juice and water, 1 cup total
  • 2 large ripe tomatoes, seeds removed, diced fine
  • 2 Persian or ½ hothouse cucumber, peeled, seeded
  • 1 small bunch scallions, finely chopped
  • 1 clove garlic, minced fine
  • 3 cups chopped fresh, flat leaf parsley
  • ½ cup fresh mint (chopped*)
  • Juice of 2 lemons to taste
  • ¼ cup olive oil
  • Kosher salt and fresh ground pepper to taste
Preparation Steps:
  1. If time allows, toss diced tomatoes with ½ teaspoon of salt. Transfer to a strainer over a bowl and set for 30 minutes. Save tomato juices for hydrating the bulgur.
  2. Rinse bulgur. Place bulgur in bowl with tomato water, lemon juice and water. Soak for 20-30 minutes until liquid is absorbed.
  3. Transfer to a large bowl and toss with the garlic, lemon juice, parsley, mint, scallions, cucumber, tomatoes, salt and pepper.
  4. Refrigerate 2-3 hours to marry the flavors.
  5. Add olive oil, toss and adjust seasonings.
  6. Rest at room temperature before serving.
  • Authentic Lebanese Tabbouleh does not include cucumber.
  • To make a day ahead, layer in a large, deep bowl in the following order: Bulgur, tomatoes, cucumber, scallion, garlic, parsley, mint leaves not yet chopped. Cover with plastic wrap and refrigerate. When ready to serve chop mint, add lemon juice, olive oil, salt and pepper. Toss and bring to room temperature.

Yield: 6 Servings



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