Recipe by Linky
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.)
Top Review by DailyInspiration
This is a very tasty tabouli. I am in love with fresh lemon and parsley; not to mention, bulgur wheat. This is so fresh tasting and so healthy -- how can you go wrong? It was easy to make and it's going to make a great side dish for our meal tonight. I'm hoping there are some leftovers. : ) Made for the Football Tag game, October, 2014.
- 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
Directions See How It's Made
- Prepare the bulgur by soaking it for 2-3 hours in cold water.
- When 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.
- Add the lemon juice, garlic, oil, mint and seasonings and mix thoroughly.
- Add the chopped parsley and onions and toss everything together.
- Just before serving, add the chopped tomatoes. Correct the seasonings.