Authentic Tabouleh Salad

I am currently working on a piece for a creative nonfiction writing class that examines the traditional food of my mother’s French and Lebanese ancestors and how this has helped my family maintain its cultural roots. I have recently been spending time examining recipes so that I can incorporate them, along with stories and memories, into one united family narrative. As such, I have come across some great recipes to share. This is a simple recipe for tabouleh (tabbuli)salad that I would recommend for a spring or summer lunch party because of its strong mint and citrus flavors. Now, if only the weather would get warmer…

Tabouleh Salad

1 & 1/2 C bulgar #2 (cracked wheat, also called bulghur)
1 large bunch of flat-leaf parsley, finely chopped
1 C finely chopped fresh mint (or 1/4 C dried mint)
4 scallions, with green ends, finely chopped
2 large tomatoes, finely chopped
1 small onion, finely chopped
dash cinnamon (less than 1/8 tsp)
2 tsp salt
pepper to taste
2/3 C fresh lemon juice
1/2 C olive oil

Soak the bulgar in hot water for 30 minutes, then drain and squeeze out excess water. Place in large mixing bowl. First add parsley, then mint, then onions and tomatoes. Mix thoroughly. Then add lemon juice and toss. Add oil and toss again. If preparing in advance, withhold the tomato and oil until just before serving.  Can be served cold, cool, or room temperature.  Eat with cucumbers, romaine lettuce or pita bread.

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1 Comment

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One response to “Authentic Tabouleh Salad

  1. Lizzy

    I love the blog! Next topic–Spanish/Catalan cuisine. We will have to non-stop eat so that you have writing material. Can’t wait to see you!! Abrazos y Besos.

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