i need a good recipe for tabbouleh, no websites please just the recipe?

Answer 1

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil


Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

You can also almost always find the recipe on a package of bulgar wheat. Also, Near East sells the mix in a box. You just have to add the fresh stuff. Experiment with what you like.

(I dont use the cumin, mint, or pepper when I make it)

Answer 2

If you live near a Central Market or Whole Foods they have not necessarily a mix but several of the ingredients combined in their sections near the rice and pastas. You can find the most delicious recipe on the back of the package, so read for the other needed ingredients. It's very good after being mixed for the required time, not a quick fix item and it makes a huge amount too, so be ready to enjoy!

Answer 3

Tabbouleh (Tomato, Spearmint, Parsley and Burghul Salad)

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from Lebanese Mountain Cookery by Mary Hamady. This filling and tasty salad is a meal in itself. It's an especially good use for home-grown tomatoes. The cookbook presents two version of the recipe, one "Wisconsin tradition" and one "Tabbouleh Old Country Style." In addition, there are several variations. I tend to compromise between the two "traditions" and add most of the ingredients from the variations. Mary Hamady says, in part, "Eaten in dripping bites, wrapped up in small freshly picked grapeleaves or romaine, and accompanied by fresh Arabic bread, this salad surpasses all others. Pay attention to the vegetable chopping. This is a finely chopped salad, meaning some time devoted to the cutting board. The beauty of small bits of red mingling with `confettied' green and white is worth the work involved."

"Wisconsin tradition"

3/4 c. (177 mL) medium burghul (bulgur wheat)

1 c. (230 mL) minced onions
1 t. (5 mL) ground allspice (crucial; do not omit)
1 T. (15 mL) salt

2 c. (460 mL) finely chopped parsley [think Cuisinart]
2 c. (460 mL) finely chopped scallions
4 c. (920 mL) finely chopped super-ripe tomatoes
1/2 c. (115 mL) fresh spearmint leaves, chopped fine
2 T. (30 mL) crushed dried spearmint [why?]

1/2 c. (115 mL) fresh lemon juice
1/2 c. (115 mL) olive oil

"Old Country Style"

1/2 c. (115 mL) medium or fine burghul

1/2 c. (115 mL) chopped onion
1/2 t. (2.5 mL) ground allspice
1/2 t. (2.5 mL) freshly ground pepper [more, I think]
1-2 t. (5-10 mL) salt

3 c. (690 mL) finely chopped parsley
1/2 c. (115 mL) finely chopped scallions
2 c. (460 mL) finely chopped tomatoes
1 1/2 c. (345 mL) fresh spearmint leaves, chopped fine

1/2 c. (115 mL) fresh lemon juice
3/4 c. (177 mL) olive oil

Variations

1 c. (230 mL) chopped cucumber
1 c. (230 mL) whole fresh peas or
1 c. (230 mL) chickpeas

Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 20 minutes and then place in sieve to drain. [I typically soak for much longer, perhaps an hour. Otherwise the bulgur is quite chewy.]
Combine minced onion with allspice, pepper and salt. Set aside.
In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried spearmint.
Gently fold in the soaked or rinsed wheat. [I always add the seasoned onions at this point, just because it's been a while since I actually read this recipe.] Refrigerate until an hour before serving.
Stir in seasoned onion and dress with lemon and oil.
Surround salad with small romaine leaves or young grapeleaves. Use them to scoop up the salad in bites. [Usually we just eat it with a fork.]
Variations: One variation suggestion is to add 1 chopped cucumber and and one cup whole fresh peas or chickpeas. I always add the cucumber and the chickpeas.

Answer 4

I dont know where you live, but we have Publix supermarkets....they have a health food section (isle) and I buy a box brand, i think it is far east...it is yummy, I add cukes, tomatos, olive oil, a ton of parsley and lemon juice.....seed the cukes and tomatos.

Good luck, it is THE BEST!