6 Lebanese Recipes: Tabbouli

Try this worldly recipe from Lebanon


| October/November 1999



 Serves 4 to 6 

My mother placed tabbouli in tidy containers made with fresh whole Romaine leaves. We picked these up like the Mexican tacos we loved so much. In the old country, young, tender grape leaves were once used to scoop up the salad, but today, cabbage leaves are presented as tabbouli utensils. There are many possibilities to try before resorting to a fork.

• 1/4 cup finest-grind bulgur, rinsed and drained, or coarse bulgur, soaked in water for 1 hour and drained
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 bunches parsley, stemmed and very finely chopped
• 1 bunch spearmint, stemmed and finely chopped
• 1 bunch green onions or 1 medium yellow onion, finely chopped
• 4 tomatoes, cut in 1/2-inch cubes
• 1/2 cup lemon juice
• 1 bunch whole Romaine lettuce, cabbage, or tender fresh grape leaves

1. Mix the bulgur with the oil, salt, and cayenne. Set aside. Layer the parsley, mint, and onions over the bulgur. Place the tomatoes with their juice on top.

2. Toss with the lemon juice. Adjust seasonings to taste. Chill briefly.

3. To serve, arrange the lettuce, cabbage, or grape leaves around the perimeter of a bowl or platter. Place the tabbouli in the center.





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