So I have to tell you that when it comes to normal grocery stores selling Middle Eastern food, I get pretty judgmental. One of the worst victims of my attitude is the tabbouleh that grocery stores sell. Can we talk about this for a minute? What is that stuff they are selling? Tabbouleh is supposed to be mostly parsley and tomatoes with a hint of bulgur wheat. Stores think it’s the exact opposite and to that I say, “No no boo boo! That is not tabbouleh. That’s something else!” So that’s why I think it’s imperative that you know what real Middle Eastern food is supposed to look like and taste like. This recipe is for real Tabbouleh, the one that my parents make, the one my grandparents made, and the one my great grandparents made. This is the real deal, herbaceous and healthy salad of my youth that I still enjoy. So prepare this wonderful salad and treat yourself to some real Middle Eastern goodness!
1/4 cup bulgur, very fine
1/3 cup lemon juice
2 bunches Italian parsley, stemmed and leaves chopped
4 large tomatoes, diced
1 large onion, diced
1/3 cup extra virgin olive oil
1 teaspoon salt
- In a large non-reactive mixing bowl, combine bulgur and lemon juice. Allow to sit for about 10 minutes so that bulgur can soften slightly.
- Add in chopped Italian parsley leaves, tomatoes, onion, olive oil, and salt. Toss to combine.
- Serve immediately.