Jump to Recipe Print Recipe

Tabbuli

Amy Fidel
I got this recipe from John’s step-grandmother. This salad is time consuming to make, but it’s worth it.
Ingredients Instructions

Ingredients
  

  • 3 bunches green onion
  • 6 small tomatoes
  • 2 bunches parsley small
  • 1 1/2 cups fresh mint leaves chopped
  • 1 1/2 cups medium bulgar
  • 2 lemons
  • salt and pepper
  • 1/2 cup olive oil

Instructions
 

  1. Clip and wash tops and bottoms of green onions in salt water; drain. Wash and drain tomatoes. Clean and drain parsley and pick off leaves. Wash and drain mint and pick off leaves. Allow to crisp in the refrigerator over-night.
  2. The next day, rinse and drain bulgar until water is clear. Add juice of 2 lemons and salt and pepper to taste. Chop tomatoes and place on top of bulgar. Finely chop onions (tops and bottoms), parsley and mint in food processor and place on top of tomatoes. Add 1/2 cup olive oil (or more if salad seems dry) and stir.
  3. Refrigerate over-night.