Old Country TabboulehFrom jimrug1 8 years ago
- 1/2 cup #1 Burghul (fine cracked wheat) #2 will work but not traditional. shopping list
- 1/2 cup red onion chopped fine shopping list
- 1/2 Tsp ground cinnamon shopping list
- 1/2 Tsp fresh ground pepper shopping list
- 1 - 2 Tsp salt shopping list
- 3 Cups finely chopped flat leaf parsley shopping list
- 1/2 Cup finely chopped scallions shopping list
- 2 Cups finely chopped tomatoes shopping list
- 1/2 Cup orange Lentils (Soaked Overnight)** Optional shopping list
- 1 1/2 Cups finely chopped mint leaves (Preferably Mediterranean) shopping list
- 1/2 cup lemon juice shopping list
- 3/4 cup Good extra virgin olive oil shopping list
- Young Fresh grape leaves for dipping (In season) shopping list
- Small Romaine Leaves for dipping shopping list
- Fresh Arabic bread (Pita) cut into quarters or eighths shopping list
How to make it
- This is a finely chopped salad, the greens should almost be confettied.
- Drain Lentils (if using) and place in saucepan with 2 cups of water. Bring to a boil. Lower heat, cover and simmer for about 15 mins or until just tender. Rinse with cold water until cooled completely. Drain very well and spread on a toweled sheet pan to dry further.
- Soak Burghul in water to cover by a half inch or so. (about 20 min) Drain well and squeeze out as much water as you can. Spread out on a sheet pan to dry further.
- Combine Onion with Cinnamon, Pepper, & Salt. Set Aside
- In a large bowl, combine Parsley, Scallions, Tomatoes, and Mint.
- Gently fold in Wheat and Lentils. Dress with half the lemon and oil. Refrigerate about 1 hour stirring the salad 3 times at 20 minute intervals. (This gives the wheat and lentils a chance to absorb the dressing flavors and any excess liquid released by the Tomatoes.)
- Stir in seasoned Onion and dress with remaining Lemon & Oil as needed. Adjust Seasonings. Stir thoroughly. The wheat and lentils should soak up most of the dressing. If there is too much liquid at the bottom, you either have too much dressing or the ingredients are too wet.
- To Serv: Surround the Salad with Pita, young Romain, and/or Grape Leaves. Use them to scoop up the salad in bites.
- Frequent Addition:
- 1 cup finely chopped Cucumber and 1 cup whole fresh peas
- ** In the winter when tomatoes are out of season. Omit tomatoes and add an additional 1/2 cup Orange Lentils.
The Cookjimrug1 Peoria, IL
The Rating3 people
Well heck...I made tabbouleh last night and did pretty much everything right but didn't do the orange lentils. I need to get them and try again. One can never have too much tabbouleh on hand. Thanks again, Jim.....great recipe!lunasea in Orlando loved it
My kind of food Jim. Thank youtinadc in Cape Town loved it
Love this one Jim. Thanks for the post.
Denisegrandmommy in Nashville loved it