Tabouleh
Posted on 24 May 2016 by Elze Erwteman
For 8 people
Leave the tomatoes out if you think you will have leftovers. This will keep the salad fresh
for several days. Add chopped tomato just before serving.
for several days. Add chopped tomato just before serving.
Ingredients:
¾cup (100 g) thick bulgur wheat
8 green onions, chopped
3 tomatoes, chopped
3 – 4 cups fresh parsley, chopped
2 cups fresh mint leaves, chopped
Juice of 2 – 3 lemons
¾cup (175 ml) olive oil
1 teaspoon salt
¼teaspoon pepper
8 green onions, chopped
3 tomatoes, chopped
3 – 4 cups fresh parsley, chopped
2 cups fresh mint leaves, chopped
Juice of 2 – 3 lemons
¾cup (175 ml) olive oil
1 teaspoon salt
¼teaspoon pepper
Action:
Soak bulgur in hot water for 25 – 30 minutes. Drain and squeeze dry with your hands. Mix onions, parsley, mint and tomatoes. Add the bulgur wheat and stir to mix.
Beat together the lemon juice and olive oil until emulsified. Add salt and pepper. Pour over the salad, adding more lemon juice if desired. I usually start with two lemons and add more to taste. Let salad sit in refrigerator for at least a half hour before serving.
This is a recipe from the Jewish Cookbook ‘Simply Israel; a collection of recipes from the people of Israel’. It is written by T. Gila Levine (2007; ISBN: 978-965-555-290-4).