Tabbouleh
Tabouleh (also written tabbouleh) is a Mediterranean salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, spring onions, and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice.
In Lebanon and Syria, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves.
Tabouleh is also popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Mediterranean arab immigrants who settled there. In the United States, tabbouleh is sometimes used as a dip.
1/2 cupfine grain cracked wheat (bulgur)
1/2 cup finely chopped onion
1/2 tsp allspice (optional)
1/2 tsp pepper
1 tsp salt, or to taste
3 cup finely chopped parsley
1/2 cup finely chopped spring onions
2 cups finely chopped ripe tomatoes (if not ripe, omit)
1 1/2 cups fresh mint leaves (finely chopped)
1/2 cup fresh lemon juice
3/4 cup olive oil
Rinse the cracked whaet several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain welland squeeze out excess water.
Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, spring onions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.
