Prep 20 mins
Cook 0 mins
This recipe was given to me by two of my Iraqi friends. It makes a very refreshing salad in the summer and makes an excellent side dish.
- 1 large tomatoes, finely chopped
- 1 small sweet vidalia onion, finely chopped
- 1⁄2 cup flat leaf parsley, minced
- 1⁄2 cup bulgur
- 3 tablespoons olive oil
- 1 lemon, juice of
- Soak the burgul in cold water for 20 minutes.
- In a medium sized bowl, mix the tomato, onion, and parsley.
- Add the burgul and mix gently.
- Add the olive oil, lemon juice and salt to taste.
- Adjust seasonings to taste.
- Chill for half an hour so that the flavours have a chance to blend.
The end result tasted just fine, but the directions and the other two reviews were confusing. I usually soak the bulgur for 20 mins in boiling water and then cool. I thought this method would be quicker. After soaking for 20 minutes in 1 cup cold water and squeezing dry, I followed the recipe as is. The bulgur was still crunchy. However, as I was making this a day ahead, the end result was perfect. So, I think the key here is to make this a day ahead. The bulgur soaks up the olive oil and lemon juice and the flavors meld wonderfully. If not for the confusing directions, I would be giving this 5 stars.
I lived in the Middle East for many years and this is an excellent and authentic-tasting tabouli. However, Angel, you need to update the instructions to avoid the problem the previous reviewer had. I soaked fine-ground bulgur in 1 cup of cold water for 20 minutes. I then drained the water off, and pressed out as much moisture as possible. I then proceeded with the rest of the recipe. I used a tightly packed 1/2 cup of parsley. We do not have Vidalia onions in Australia, so I used scallions. My lemon had 3 tablespoons of juice, which was perfect. I was always told to make tabouli with equal amounts of oil and lemon. Thanks for a delightful side dish. Made for Pick a Chef.
Soaking the bulgur in cold water doesn't work that well. By the twenty minute mark the bulgur was not ready at all. This recipe also gives no indication of how much water to use. I had doubled the recipe so I used 2 cups water [a 2:1 ratio commonly used in other tabbouli recipes]. Despite leaving the bulgur for a good 3 hours it was not all absorbed so it was not as dry as I liked. The tabbouli ends up being on the wet side as a result. Otherwise I have no problem with the ingredients as they are pretty standard taboulleh ingredients.