Tabbouleh (V)

Homemade

Emily's

I am 1/4 lebanese but you can't tell by looking at me, although half my family does have the dark hair and easy to tan skin lol. This recipe is based on the Tabbouleh I have been eating all of my life from Emily's Lebanese Deli in minneapolis. I love this Tabbouleh it is my absolute favorite recipe and I make it whenever I can, I could eat it everyday. I'm happy to share it with you and I hope you enjoy it too, serve it with holy land lebanese pocket bread :)

Makes about 6 cups, depending on your parsley:

3/4 cup bulgar cracked wheat (or whole cracked wheat which is darker in color)
4 cups chopped parsley (about 2 medium sized bunches)
3/4 cup chopped green onions
3 large red-ripe tomatoes

Mix in jar with lid:
2 tsp dried mint
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup lemon juice
1/4 cup olive oil*

-Rinse bulgar and put in bowl with hot or boiled water to cover about 3 inches above bulgar to soften while you get the other ingredients ready.

-Wash and remove parsley leaves from the thicker parts of the stem, chop by hand or a food chopper. -Put in a large bowl, add chopped onion and chopped tomato with seeds removed.

-Mix all the seasonings and liquid together in a container with a tight fitting lid and shake well, add to parsley bowl.

-The bulgar should be a little chewy like al dente pasta, not crunchy, if ready rinse bulgar and add to parsley mix. If it seems a little crunchy and your tired of waiting just put it in the microwave for a few seconds :) Stir and refrigerate for at least an hour before serving, I usually make the day before so it has time to soak up all the flavors. (and of course check it, stir it, and taste it lol)

* I haven't tried it yet but if you don't want to use oil you can Click here for an oil substitution recipe.

*I find that it's a little hard to judge the parsley amount so if you notice your Tabbouleh is too dry then just add a little more lemon juice and olive oil, if it seems too wet then just use a slotted spoon when serving.

Homemade! I just used a food chopper for the parsley lol.