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Lebanese Tabbouleh
| Ingredients | |||
| 1/2 | cup | fine grain cracked wheat (bulgur) | |
| 1/2 | cup | onion, finely chopped | |
| 1/2 | teaspoon | allspice | |
| 1/2 | teaspoon | pepper | |
| 1 | salt, to taste | ||
| 3 | cup | parsley, finely chopped | |
| 1/2 | cup | scallions, finely chopped | |
| 2 | cup | ripe tomatoes, finely chopped (if not ripe, omit) | |
| 1 1/2 | cup | spearmint leaves, fresh, finely chopped (if necessary, substitute another mint) | |
| 1/2 | cup | lemon juice, fresh | |
| 3/4 | cup | olive oil | |
Directions: | |||
| Rinse the cracked wheat several times then cover with water by 1/2 inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste. | |||
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