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LOCATION: Recipes >> Middle Eastern >> Tabbouli 08

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IRAQI TABBOULEH
(Serves 6 to 8)

1 cup bulgur wheat
1 medium onion, finely chopped
6 scallions, white bulbs and green tops, finely chopped
1 1/2 cups chopped fresh parsley
1/2 cup finely chopped fresh mint
1/4 cup olive oil
1/4 cup fresh lemon juice
salt and freshly ground black pepper to taste
2 medium tomatoes, seeded and chopped
lettuce or fresh grape leaves for serving
marinated artichoke hearts, olives, hard-cooked eggs, or nasturtium leaves or
flowers, for garnish
toasted pine nuts, for garnish

Place the bulgur in a medium-sized bowl. Cover with cold water,
and let stand until softened, 2 to 2 1/2 hours. Line a strainer
with a double layer of cheesecloth, and pour in the bulgur. Twist
the cloth around the bulgur and squeeze until all moisture has been
extracted. Transfer the bulgur to a large bowl. Mix in the onions
and scallions with your hands. Stir in the parsley, mint, olive
oil, and lemon juice. Season with salt and pepper, and toss in
the tomatoes. Refrigerate at least 2 hours before serving. To
serve, mound the mixture in a shallow bowl or on a platter. Surround
it with lettuce or grape leaves. Add any of the garnishes, and
sprinkle the pine nuts over the salad.

This tabbouleh recipe is quite good. A few notes: Directions on
the bulgur package will probably tell you to soak in boiling or
hot water. This is usually what I do; it softens more quickly that
way. But cold water works fine too. You can use a clean linen
dishtowel (or 2) to squeeze the liquid out of the bulgur if you
don't have cheesecloth. And, I don't usually use any of the
suggested garnishes--maybe some extra chopped up tomatoes with
parsley or mint or small rings/slices of the green part of the
scallions.

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