One of the best things about a dish like this is that you can make it to suit your taste preferences.

It is very common to prepare bulghar wheat in a cheesecloth so that it can be well drained. I didn't have cheesecloth so I used a clean pair of panty hose. I cut the legs off, just leaving a few inches and tied them together so that the body of the panty hose would hold the bulghar. I then stretched the waistband over a bowl, filled it with the bulghar wheat and water, let it sit and then was able to squeeze the wheat dry. It worked like a charm.

Tabbouleh
(crushed wheat, tomato, mint and parsley salad)

1/2 cup fine bulghar (crushed wheat)
3 medium-sized fresh, ripe tomatoes, finely chopped
1 cup finely chopped parsley, preferably flat-leafed
1 cup finely chopped onions
1/3 cup fresh lemon juice
2 teaspoons salt
1/3 cup olive oil (use extra virgin)
2 tablespoons finely cut fresh mint, or 1 tablespoon dried mint crumbled
Romaine lettuce leaves (optional)

Place the bulghar in a bowl or pan and pour in enough cold water to cover it completely. Let it soak for ten minutes, then drain in a sieve or colander lined with double thickness of dampened cheesecloth. Wrap the bulghar in the cheesecloth and squeeze it vigorously until completely dry.

Drop the bulgur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt and toss gently but thoroughly together with a fork

Just before serving, stir in the olive oil, mint and taste for seasoning. Mound the salad in a serving bowl or spoon it onto romaine lettuce leaves.

Serves 4- 6

Click here to print this recipe

This recipe is from a cookbook called Foods of the World from Time-Life books.

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Tabbouleh Salad

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