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Tabbuli (Arabic Salad Supreme)
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Source: Alice Viviano
| ¾ cup | burghul, #2 (burghul is crushed wheat) |
| 2 large bunches | parsley, finely chopped, (approximately 1 quart when finely chopped) |
| 1 cup | fresh mint, finely chopped, or ¼ to 1/3 cup dried mint, optional if unavailable |
| ½ bunch | green onions, with green ends, finely chopped |
| 1 or 2 large | tomatoes, finely chopped |
| 1 small | dried onion, finely chopped |
| 1/8 teaspoon | cinnamon |
| 2 to 3 teaspoons | salt |
| pepper to taste | |
| ½ cup to 2/3 cup | fresh lemon juice |
| ½ cup | olive oil |
Rinse burghul (crushed wheat), drain, then squeeze excess water out. Place in large mixing bowl. First finely chop the parsley, then mint, then green onions, and the tomatoes. Place vegetables in layers on top of burghul in the order given, leaving dried onions on ½ of the top layer and diced tomatoes on the other.
Add seasonings to the dried onion and mix thoroughly with fingers. Add lemon juice and toss with spoon and fork. Just before serving, add oil and toss thoroughly.
This is eaten by hand by using very tender grape leaves, Romaine lettuce, or head lettuce to pick up tabbuli in bit-size servings.
NOTE: Tabbuli may be prepared 1-2 hours ahead of time by omitting tomatoes and oil. Just cover with plastic wrap and refrigerate. Add tomatoes and oil just before serving.
From Alice Viviano.
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