Recipe by Sage
Love this stuff; not quite the authentic because I have only the ingredients my family likes,but I'm sure you will really enjoy it with some pita bread.
Top Review by renrcan
Excellent recipe!!!... It is so great, and I love the fact that "Sage" suggested using mini Pitas bread to scoop the Tabouleh which I think is great. I have seen my friends serve it with plain pitas cut in wedges and also some of them use lettuce leaves to scoop the Tabouleh on them, as they also do to eat Humus. I sometimes like to use Pita chips, they also make do very well. Thank You Sage...
- 118.29 ml fine Bulgar wheat
- 118.29 ml chopped onion
- 2.46 ml fresh ground pepper
- 4.92 ml salt
- 709.77 ml finely chopped parsley
- 118.29 ml finely chopped green onion
- 473.18 ml finely chopped tomatoes
- 59.14 ml fresh lemon juice
- 29.58 ml olive oil
Directions See How It's Made
- Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
- Combine minced onion pepper and salt.
- Set aside.
- In a large bowl, combine parsley, scallions and tomatoes,.
- Gently fold in the soaked or rinsed wheat.
- Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
- Refrigerate at least an hour before serving.
- Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
- I usually have a basket of mini pitas that we spoon our tabouleh on.