Recipe for Tabouleh – of Palestine

Tabouleh, is an Arabic dish famous in Palestine. It is often used as part of a mezze (appetizer). Tabouleh’s primary ingredients are bulgur (Burgul), finely chopped parsley, fresh mint, tomato, scallion, lemon juice, olive oil and various seasonings, including black pepper and sometimes cinnamon and allspice.

The largest recorded bowl of tabouleh was made on June 9, 2006 in Ramallah, Palestine, in the Occupied West Bank. It weighed 1,514 kilograms (3,348 lbs) and earned a Guinness World Record.

3/4 cup of fine grain cracked wheat (Burgul)
3 cups of water
3 cups of fresh minced parsley
2-3 large chopped tomatoes
4-5 minced green onions
10 fresh mint leaves (Minced) or 2 tablespoons of dried mint
1/2 cup lemon juice
1/2 cup olive oil
Salt to taste
Rinse the cracked wheat several times and set aside to soak in the water for 20 minutes or longer.
Chop the parsley very, very fine (Do not use a blender), add remaining ingredients to the parsley.  Squeeze the wheat by handfuls or press through a fine wire strainer, removing all the water, and add to the salad.
Pour on the dressing and mix well.
Serve accompanied by crisp leaves of lettuce to be used to scoop up the salad.

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