Sunday, August 24, 2014

Lebanese Tabbouleh

The parsley in my garden grew bigger and bigger, and when I came across a recipe of Tabbouleh I knew what to do.

I bought finely-ground cracked wheat in the bulk section (also called #1 cracked wheat).

The cracked wheat is soaked with water to softened, but not cooked.
The fastest way to chop the herbs and scallions is to use the food processor.
Finely dice the cucumber and tomatoes, and mix with the chopped herbs.
Add lemon juice and olive oil --- this is the authentic recipe. But I add some gherkins which give it a nice sweet and sour tang.
Lebanese Tabbouleh
  • 1/2 cup fine cracked wheat (called #1)
  • a large bunch flat-leaf parsley
  • 10 to 12 large mint leaves
  • 3 scallions
  • 2 medium tomatoes
  • 1/2 English cucumber
  • 3-4 small gherkins, finely diced
  • 1 lemon, juiced
  • 3 TB gherkin brine
  • 1 TB olive oil
  • Salt and pepper to taste
Put the cracked wheat in a bowl, cover it with an inch with water (it will double in size), and let it sit at least 20 minutes.
Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together (or simply chop in a food processor), and put them in a large mixing bowl.
Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop scallions and tomatoes and  add them to the cucumber, parsley, and mint.
Squeeze any remaining water out of cracked wheat and it to the vegetables.
Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed. 

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