|Name:||Sal's Tabbouleh Salad||Contributor:||Martin Golding|
|Description:||Cool refreshing ethnic dish||Posted:||1999-08-27|
|Key words:||tabbouleh, Syrian||Category:||Salads|
|Ingredients:||1/2 c medium-coarse bulgur wheat
Leaves of one bunch of parsley, cleaned
4 to 5 sprigs of fresh mint leaves or 1 tsp dried
1/2 c coarsely chopped walnuts
1/3 c chopped sweet onion or green onions
1 large tomato, seeded & chopped
1 large cucumber, chopped
1/4 c olives
Juice of 1 lemon (if lemon is large, taste after using one half, then add remaining juice if desired)
1 tsp salt
1/4 tsp pepper
6 washed Romaine or iceberg lettuce leaves, chopped
|Preparation:||Place bulgur in a large bowl. Rinse in cold water, leaving approximately 1/8" clean water on top. After 45 minutes, water will be absorbed.
In food processor, chop parsley and mint. Add to bulgur.
Add remaining ingredients except lettuce.
Line a large salad bowl with crisped lettuce leaves. Place tabbouleh in bowl and chill.
|Notes:||Cook's note: The secret to this dish is texture. Chop all ingredients so that they are uniform in size, about 1/4". Take care not to over-mince. This keeps well stored air-tight in the refrigerator for a couple of days.
The particular lady who created this particular recipe is Sal Tompkins, born in Syria and lived there until she was 12. She writes, "My tabbouleh has become my signature dish. It started when I made it for a party my book group had every yar. They didn't leave a bit of it, and tabbouleh became what everyone wanted me to bring to gatherings."