Traditional Lebanese Tabbouleh

Recipe (makes a medium bowl):

1/3 cup fine cracked bulgur, pre-washed & drained

2 small lemons, juiced

3 beefsteak tomatoes, diced small

3 cups parsley (about 4 bunches), minced thinly without the stems

1/2 cup fresh mint or 2 tbsp dried mint

5 green onion, minced thinly

4 tablespoon olive oil

1/2 tsp salt, based on preference

Directions:

A tabbouleh full of parsley stems will not be enjoyable, so you have to go through the task of “lining the stems” like we traditionally do in Lebanon. Grab a bunch, remove the tie or rubber band, then line the last leaf of the stem with the other last leaf on the other stems. It’s ok to have some stem, you don’t have to remove the leaves off, but this reduces the stems in your tabbouleh. Tie it again, then cut off the stems right under the parsley leaves. Soak in cold water to clean, then remove and air dry. Don’t mince wet parsley.

1. In a tight web sieve, place your bulgur then run it under cold water in the sink and wash it. Drain from water and place in a bowl.

2. Dice your tomato into very small cubes and add on top of the bulgur. If your making it for a crown, I recommend using a vegetable chopper.

3. Juice the lemon and add it on top of the tomato and bulgur. The liquid from the tomato and lemon will help soak the bulgur.

4. Remove the mint leaves from the stems and mince it finely. If mint is not in season then we use dried mint, which is preferable. Then remove the bottom of the green onion, and mince finely. Add to bowl.

5. Mince the parsley finely, a sharp knife with help with this process. If some leaves comes out then go over it again with your knife. If you find it hard then with practice you will be able to perfect your mincing.

6. Add the parsley to the bowl, then add the olive oil and salt. Mix well and set aside for at least 30 minutes for all the ingredients to soak.

This salad can be made ahead of time and placed in the fridge.