1/2 Photos of Lebanese Style Tabouli
My family thinks that Emily's Lebanese Deli in Minneapolis has the best tabouli. I found this recipe on a blog by MoiFrey (http://diningchezmoi.blogspot.com/2006/08/my-favorite-tabouli-tabouli-is.html) She worked on it for years and claimed to be like Emily's - it's a winner! I use my own method of draining and fluffing the bulgar and the results seem to be just fine. (See blog for original method.)
My Private Note
Units: US | Metric
- 1 cup Bulgar wheat, dry
- 2 -3 cups cold water
- 1 1/2 teaspoons salt
- 1/4 cup fresh lemon or 1/4 cup lime juice
- 1 teaspoon fresh garlic, crushed
- 1/2 teaspoon dried mint
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 cup olive oil
- fresh black pepper
- 1 cup parsley, freshly chopped and packed
- 1/2 cup scallion, chopped (include the greens)
- 2 medium tomatoes, diced
- 1Prepare the bulgur by soaking it for 2-3 hours in cold water.
- 2When it reaches the "al dente" stage, drain it thoroughly in a fine-mesh strainer. While preparing the other ingredients, let the damp wheat sit for another hour, stirring and tossing it from time to time, to fluff it and dry it.
- 3Add the lemon juice, garlic, oil, mint and seasonings and mix thoroughly.
- 4Add the chopped parsley and onions and toss everything together.
- 5Just before serving, add the chopped tomatoes. Correct the seasonings.
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Nutritional Facts for Lebanese Style Tabouli
Serving Size: 1 (131 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 60.2
- Calories from Fat 32
- Total Fat 3.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 446.1 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 1.9 g
- Sugars 1.0 g
- Protein 1.3 g
The following items or measurements are not included: