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Tabbouleh

Ingredients

  • 1/2 cup fine (finest) bulgur (rinsed in cold water, squeeze well to eliminate excess water)
  • 8 firm ripe tomatoes, seeds removed, diced finely
  • 4 green onions, chopped finely
  • 1 small shallot, chopped finely
  • 4 large bunches flat leaf parsley (stalks removed, washed, drained and spun to eliminate excess water) chopped thinly and finely, set aside
  • 1 tablespoon dried mint
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt (taste and adjust)
  • 1 teaspoon ground black pepper
  • 1 handful fresh mint leaves, chopped thinly and finely
  • Zest of 1 lemon
  • Juice of 2 large lemons (taste to add more if needed)
  • 1/2 cup extra virgin olive oil
  • 1 cup pomegranate seeds (optional)
  • Endive leaves, to serve

Directions

  1. Place the diced tomatoes on top of the drained burghul in a bowl until ready to assemble.
  2. In another bowl, place the chopped green onions, shallots, spices, salt, and pepper. Mix well and set aside
  3. In a large bowl place the chopped parsley, and add the seasoned onions with the spices.
  4. Add in the tomatoes and burghul, chopped fresh mint, and pomegranates 
  5. Toss with a gentle hand all the ingredients.
  6. Just before serving drizzle on the lemon juice and olive oil, and taste to adjust the seasoning. 
  7. Immediately transfer to a serving bowl, with a few endive leaves to enjoy with. Enjoy! 


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