Tabbouleh (Middle-East)

Classic Lebanese Salad. Best served with cold sliced lamb.


  1. 1 cup fine Bulgar wheat.
  2. Juice of 1 Lemon
  3. 3 Tablespoon Olive oil
  4. 1/2 cup finely chopped fresh parsley
  5. 3 Tablespoon fresh mint, chopped 4- 5 scallions, chopped.
  6. 1 Green bell pepper, seeded and sliced salt and freshly grounded black pepper.
  7. 2 Large tomatoes, diced & black olive to garnish.


  • Put the Bulgar wheat in a bowl. Add enough cold water to cover it & let it stand at least  30 minutes & upto 2 hours.
  • Drain & squeeze with your hands to remove excess water. The Bulgar wheat will swell to double the size. Spread on paper towels to dry the Bulgar wheat completely.
  • Place the Bulgar wheat in a large bowl, add lemon juice, the oil & a little salt & pepper. Allow it to stand for 1 – 2 hours if possible, inorder for the flavours to develop.
  • Add the chopped parsley, mint, scallions & bell peppers & mix well. Garnish with diced tomato & olives. Serve.tabbouleh

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