Last updated 6/12/2012 1:02:22 AM. Recipe ID 25921. Report a problem with this recipe.
Title: Lebanese tabbouleh
Categories: Salads, Lebanese, Vegetarian, Madison
Yield: 8 servings
1/2 c Fine grain cracked wheat
1/2 c Finely chopped onion
1/2 ts Allspice
1/2 ts Pepper
1 ts Salt; or to taste
3 c Finely chopped parsley
1/2 c Finely chopped scallions
2 c Finely chopped ripe tomatoes
- (if not ripe, omit)
1 1/2 c Fresh spearmint leaves
- (finely chopped)
-(if necessary, substitute
- another mint)
1/2 c Fresh lemon juice
3/4 c Olive oil
RINSE THE CRACKED WHEAT several times then cover with water by
1/2-inch and let soak for 20 minutes, then drain well, squeezing out
excess water. Combine minced onion with the allspice, pepper and
salt. Set aside. In a large bowl, combine the parsley, scallions,
tomatoes and mint. Gently fold in the drained wheat and refrigerate
until an hour before serving. Just before serving, stir in the
seasoned onion and dress with lemon juice and oil to taste.
Deborah Madison, "Prodigy Guest Chefs Cookbook"
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