Tabbouleh Salad

Recalling my childhood family gatherings, I remember every time we have a celebration like birthdays, holidays and get together with friends and relatives. My mother would never miss the Tabbouleh Salad. Never ever ever ever!!!!!!!!!!!!!!! According to my mother, the Tabbouleh Salad is for our Lebanese Heritage while the 4-7 other dishes are for our Filipino Heritage. LOL!

I remember seeing Sinigang, Barbecue, A Big Big Fish (I called it Lapu-Lapu), Crabs, Pancit or Palabok, and Chicken or Pork Adobo. Oh, forgot the dessert Leche Flan…Then, you will see all Filipino dishes huddled together just like in the picture and that one out of place dish in the very end of the table seated just right beside my Lebanese-Palestinian dad “The Tabbouleh Salad…”

Memories………

Cast of Characters:

  • 1 cup medium Bulgar Wheat (#2)
  • 2 -3 bunches parsley, stemmed and chopped, depending on size
  • 1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
  • 2 bunches green onions, chopped
  • 4 -5 ripe firm tomotoes, partially seeded and chopped
  • 3 -5 lemons, juice of , to taste
  • ½ cup extra olive oil, to taste
  • salt & fresh ground pepper

The Plot:

  • This recipe is a breeze if you have a food processor, a little more work if you don’t but my mother would prefer to do it the harder way (more authentic according to her)
  • If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don’t end up pureeing them, and remove to a bowl.
  • Repeat with green onions, and add it bowl.
  • Chop tomatoes, preferably by hand, into about 1/4″ dice, and add to bowl.
  • If you are making this for company, you might want to chop everything by hand.
  • It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
  • Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
  • Drain and squeeze as dry as possible, and combine with vegetables.
  • Drizzle with lemon juice and olive oil.
  • Add salt and pepper to taste, and toss thoroughly.
  • You can be quite generous with the pepper.
  • Refrigerate for about an hour, taste, and adjust salt and pepper.

2 thoughts on “Tabbouleh Salad

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