Sunday, May 16, 2010

Tabouleh

My Father is from Beirut, Lebanon. And my Mother, of Italian descent, who was born and raised in Brooklyn, NY spent many hours learning to cook Middle Eastern food with my Grandmother (Metzmama). Neither spoke the other's language but I guess food, like love, is a universal language.


As a kid, I was served and ate a great variety of foods, and we always sat down to dinner as a family. Things like hummus, tabouleh, lentils and falafel were staples in our home. I hope you enjoy this recipe. This is one of my favorites and is now one of my daughter's favorites. In fact, she can make this dish by herself though I usually start the chopping for her. And, what makes this even more special, is that the recipe is contained in what was once a blank recipe book now filled with my favorite recipes written in my Mother's hand. I treasure it and will add to it and give it to my daughter one day.

Tabouleh

1/2 cup fine ground bulgur wheat (can be found at some grocery stores, whole foods or a middle eastern grocer, look for a number 1 grind)
1/4 cup water
1/2 red onion, chopped
1 medium tomato, chopped
1/2 cucumber, chopped (I use the English cucumbers)
1/2 green pepper chopped
fresh parsley chopped (to taste, the dish should be very green)
fresh mint chopped (to taste)
juice of 1 to 1 1/2 lemons
olive oil (to taste about a 1/4 cup)
salt (to taste)

Put bulgur in a bowl with water and allow to sit for about 15 minutes until the consistency of play dough.  Add chopped veggies and herbs. Add lemon juice, olive oil, and salt.

Serve with romaine lettuce leaves. Wrap mixture in a lettuce leaf to eat.

Enjoy. Super healthy and super delicious!

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