Serves 6 to 8
Bulgur is usually thought to be the backbone of Middle Eastern winter food and yet tabouleh celebrates the arrival of summer. Tabouleh, the national dish of Syria and Lebanon, is made with soaked bulgur, which imparts an earthy quality, an equal amount of parsley, lots of refreshing herbs, sweet ripe tomatoes, and crunchy cucumbers. The outcome is a healthy and substantial summer salad. Tabouleh is served with crisp romaine lettuce leaves or triangles of pita bread used as a scoop instead of the usual fork.
1 cup medium-fine bulgur or cracked wheat
⅔ cup extra virgin olive oil
4 - 5 garlic cloves, minced
¾ - 1 cup lemon juice
1 large bunch of scallions, white and green, cut in ¼ -inch dice
2 large bunches of parsley chopped
¼ cup chopped fresh mint
5 large tomatoes, cut in ¼ -inch dice
2 medium cucumbers, peeled, seeded, and cut in ¼ -inch dice
Salt and freshly ground pepper
Romaine lettuce leaves or pita bread
1. Place the bulgur in the bottom of a large salad bowl. Mix together the olive oil, garlic, and lemon juice and drizzle over the bulgur. Layer the next 5 ingredients in the order listed. Season the top layer of cucumbers well with salt and pepper and cover with plastic wrap. Refrigerate at least 24 hours and up to 48 hours.
2. Bring to room temperature. Season
with 1 tsp salt. Toss together and serve with romaine lettuce leaves or warm
pita bread.
From Tapas to Meze,
Joanne Weir, 1994, page 219