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Iraqi Tabbouleh

Updated June 14, 2018

Ingredients

  • 1 cup bulgur wheat
  • 1 medium onion, finely chopped
  • 6 scallions, white bulbs and green tops, finely chopped
  • 1 1/2 cup chopped fresh parsley
  • 1/2 cup finely chopped fresh mint
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 2 medium tomatoes, seeded and chopped
  • lettuce or fresh grape leaves for serving
  • marinated artichoke hearts, olives, hard-cooked eggs, or nasturtium leaves or
  • flowers, for garnish
  • toasted pine nuts, for garnish

Instructions

(Serves 6 to 8). Place the bulgur in a medium-sized bowl. Cover with cold water, and let stand until softened, 2 to 2 1/2 hours. Line a strainer with a double layer of cheesecloth, and pour in the bulgur. Twist the cloth around the bulgur and squeeze until all moisture has been extracted. Transfer the bulgur to a large bowl. Mix in the onions and scallions with your hands. Stir in the parsley, mint, olive oil, and lemon juice. Season with salt and pepper, and toss in the tomatoes. Refrigerate at least 2 hours before serving. To serve, mound the mixture in a shallow bowl or on a platter. Surround it with lettuce or grape leaves. Add any of the garnishes, and sprinkle the pine nuts over the salad. This tabbouleh recipe is quite good. A few notes: Directions on the bulgur package will probably tell you to soak in boiling or hot water. This is usually what I do; it softens more quickly that way. But cold water works fine too. You can use a clean linen dishtowel (or 2) to squeeze the liquid out of the bulgur if you don't have cheesecloth. And, I don't usually use any of the suggested garnishes--maybe some extra chopped up tomatoes with parsley or mint or small rings/slices of the green part of the scallions.

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