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Tabouleh (Tabouli Salad) Recipe



 It's time to talk "Tabouli!" Well, it's actually, pronounced:"TAH-BOOH-LEH," and it happens to be one of my favorite side dishes. It can be served as an appetizer, or side salad. It is also very healthy, since parsley is known to be a liver cleanser(after a night of drinking, it may even help off-set a hangover!). Getting down to it, the truth is, Tabbouleh has been around for ages! It is known as a Levantine vegetarian salad made of tomatoes, finely chopped parsley, mint, Bulgar, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of Bulgar. This is a traditional recipe. I don't condone adding unnecessary ingredients like, cucumbers, or lettuce to this salad, because it is meant to be eaten as is. I'm all for keeping things simple! Here's a list of ingredients you'll need

 (For 1 bunch of finely chopped flat leaf parsley) add:


 1/4 cup fine Bulgur(cracked wheat)
1 diced tomato
1 Scallion onion finely chopped
1/2 tspn salt
4 fresh mint leaves finely minced
1 lemon (juiced).
1/4 tspn Aleppo Pepper
1/2 tspn ground sumac
1 tbspn dried mint
6 Romaine Lettuce leaves
*drizzle of olive oil*
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First, add the finely chopped parsley, and fresh mint to a bowl. Once you've combined the dry ingredients such as, the bulgur, mint, sumac, salt & pepper, it's important to add the lemon at this stage. It will help to better combine everything. Note, since Sumac has a very tangy flavor note, it works well with lemon juice, and salt. The combination of dried mint, and fresh mint, capture a complete flavor profile for the respective herb. If you are unable to find fresh mint, just use dried mint. It works well. I was only suggesting adding both the fresh and, the dry, in order to optimize flavor potential in the dish. Then, add the diced tomatoes, and Scallion. Stir well, then drizzle in some olive oil. You have to do this by eye, and judge how much you want to add, because it varies by batches. Also, you can start by adding a little bit at a time, just to test how well it will coat the ingredients; you don't want a droopy salad, so don't add too much. I usually go by 1-2 tablespoons at a time. To serve, simply place desired amount on a lettuce leaf, fold it closed, and Enjoy!









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