Tabbouleh - Armenian Cracked Wheat Salad
photo by Mark Marcarian
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 1 1⁄2 cups fine bulgur
- 1 bunch fresh parsley, minced fine
- 1 bunch scallion, minced fine
- 4 tomatoes, skinned and peeled, if desired chopped fine
- 1 bunch of fresh mint or 2 teaspoons dried mint
- 1⁄2 teaspoon ground red pepper (optional)
- 1⁄3 cup olive oil (pure or substitute)
- 1⁄3 cup lemon juice
- salt
directions
- Soak bulgur in cold water to cover, for an hour or so.
- Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
- Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
- It is important that vegetables be minced very fine.
- Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
- The leaves are used to scoop up the salad.
- Prepare the mixture early enough so flavors blend.
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RECIPE SUBMITTED BY
Mark Marcarian
Philadelphia, 78
A professional actor from Philly, Mark is half Armenian and of the first generation born in this country. Growing up with his aunts (Sophie & Louise) who would make Armenian food he loved and loves even more to this day! During the Armenian Diaspora his moved to France. As a result of the family history and learning to cook the food, Mark's passion is Armenian. In addition he has adapted the Armenian to American ways of cooking and created a BBQ style with an Armenian flare.