Tabouli

poniedziałek, 10 lutego 2014

2 bunches fresh parsley (flat leaf preferrably)
1/2-3/4 tomato (med to large in size)
2 tablespoons onions
1/3 cup Bulgar wheat
2 -3 tablespoons olive oil
1/8-1/4 cup lemon juice (to suit personal taste, I usually just squeeze the lemon and adjust it according to my taste, not me)
1/2-1 teaspoon mint (dried or fresh)
3/4 teaspoon sumaq
salt (personal choice)

1 In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
2 If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
3 This step is very important!First three ingredients must be minced very finely.
4 In a medium bowl, add all ingredients together and stir well.
5 If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
6 Let sit in the fridge for about 1 hour for the flavors to meld.
7 Enjoy!

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