Tabouli Recipe
Tabouli was always one of my favorite Salads growing up but it was my least favorite preparation. Every immigrant Arab kid has some form of parsley de-stemming PTSD. Hopefully you’ve found a better way, I’m still over here dissociating and de-stemming. Enjoy!
Palafel's Tabouli
Ingredients:
1/4 cup fine bulgar wheat
2tbsp lemon juice (1 lemon’s juice)*
4 bunches parsley, de-stemmed, finely chopped
3-4 vine or Roma tomatoes, finely diced
3 green onions, finely diced
3 tbsp Sumac
3 tbsp EVOO
salt to taste
Optional: mint for garnish
Instructions:
If you only have coarse bulgar wheat you will want to start by grinding it up in a spice grinder until it is a fine consistency (be careful not to grind it into a powder)
Soak bulgar in lemon juice
Mix parsley, tomatoes, and green onions in a bowl with the pre-soaked bulgar wheat and mix.
In a separate bowl add sumac, EVOO, salt, and any additional lemon juice
Pour dressing over salad and mix well. Enjoy!
Pro Tips:
*can use 2 lemons if you like it more tangy
Use a food processor to make your parsley fine
