Taboulah
This is my take on my MIL’s recipe. She doesn’t measure, so I measured today to give you a more precise recipe. There are slight variations to taboulah depending on family traditions and different countries in the Middle East.
Ingredients:
1/2 cup of burgul (cracked wheat)
1/2 cup red onion diced finely
1 1/2 teaspoon cinnamon
1 teaspoon pepper
2 teaspoons salt
4 cups tomatoes finely diced
1 & 1/4 cup lemon juice
1 cup olive oil
6 cups parsley finely chopped
1 tablespoon dried mint
Directions:
Half an hour before you want make the taboulah, take the wheat bulgar and rinse with water and strain. Its ok if their is a little water left. The water helps the wheat open up and soften.
Add the salt, cinnamon and black pepper to the red onions. Rub the spices and the onions and squeeze any water out and put the onions in a mixing bowl.
Add the bulgur to the onions and mix.
Add the tomatoes to the mixing bowl and mix gently. My mother in law mixes taboulah with her hands, I honestly either wear gloves or use a spoon.
Pour in the lemon juice and olive oil and mix gently, you don’t want to squish the tomatoes.
Squeeze the parsley to make sure it doesn’t have any access water, and add to the mixing bowl.
Add the drive mint and mix.
Keep refrigerated until ready to serve.
Serve with the inner leaves of Romain lettuce. (the ones lighter in color)