Called also Tabbuleh, it is a Lebanese salad of chopped parsley, mint and crushed wheat. It is often accompanied with bulgur, diced tomatoes and onions.
- 1/3 cup bulgur.
- 1/4 cup hot water.
- 1 medium onion, grated.
- 4 cups finely chopped parsley.
- 2 tomatoes, finely chopped.
- 1 tablespoon fresh mint, chopped.
- 1/3 cup fresh lemon juice.
- 1/4 cup olive oil.
- 1/2 teaspoon salt.
- 1/8 teaspoon pepper.
- iceberg lettuce.
Mix the bulgur with 1 tablespoon oil and the hot water, after that let rest 1 hour. Pound the grated onion into the bulgur with a pestle into the soaked bulgur. Mix the parsley, tomatoes, and mint into the bulgur. Merge the lemon juice, olive oil, salt and pepper and pour over the parsley combination, mixing well; chill tabbouleh.
To serve, place tabbouleh on a large platter bordered by lettuce leaves, and then eat with the hands.