Tabbouleh a La Paula Wolfert

The spices make this version of the Lebanese salad special--and it's important to use good olive oil and lots of fresh lemon juice. Prep time does not include overnight soaking of the bulgur and herb mixture.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2⁄3 cup  fine grain Bulgar wheat
• 8  scallions, finely sliced
• 1⁄2 cup fresh mint leaves, shredded
• 1⁄2 cup fresh sorrel leaf, shredded (optional)
• 2  cups flat leaf parsley, chopped
• 1  medium cucumber, peeled, halved, seeded, and finely diced
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 3  tablespoons extra virgin olive oil
• 3  tablespoons fresh lemon juice
•  salt
• 2  medium tomatoes, peeled, seeded and chopped

Directions

1. Pick over the bulgur and place in a fine sieve; shake to remove any dust and place in cold water to soak briefly.
2. In a good sized mixing bowl, combine the scallions, herbs, cucumber, spices, oil and lemon juice.
3. Drain the bulgur and squeeze by hand to remove any moisture.
4. Immediately add to the bowl and mix well.
5. Add salt to taste, cover, and refrigerate overnight.
6. Before serving, mix in tomatoes and additional salt if needed.