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Sunday, January 29, 2012


Tabouli is a very traditional Mediterranean salad made primarily of parsley and cracked bulgar wheat.

I was first introduced to this delectable dish at a family party on my husband's side. My Italian mother-in-law and her best friend, who was Lebanese, grew up next door to each other in the city of Utica, New York. They even had their first born sons within days of each other and were able to be put in the same room in the hospital. As the children grew up, they fondly called each other's parents aunt and uncle. They spent a lot of time together as they grew up, throughout their school years, getting married and having babies, and often vacationing together. Family parties were always a large gathering and often were just a way a spending more time together with an occasional reason such as someone's birthday or a holiday. Family and friends would always bring something to pass and Tabouli was a favorite when paired with Fresh Naan Bread as an accompany.


1 Bunch of Celery ran through the food processor
1 large bunch Italian parsley
2 tbsp. fresh mint
1/2 cup bulgar wheat, soaked
2-3 shallots, chopped very fine
1 small tomato, seed and diced small
1/3 cucumber diced small
2 tablespoons of olive oil
Zest of lemon
Juice of 1 lemon (more or less depending on your taste)
Salt and Pepper to taste


First you take the bulgar wheat and soak it in a bowl filled with enough water to cover the wheat. It takes at least 30 minutes to soften the bulgar, but an hour is best.  Chop the herbs and vegetables as fine as you can. It may seem ridiculous, but the finer you chop it, the better this dish will taste! Add the strained bulgar and all the remaining ingredients, mixing them until they make a nice salad. Taste it and add more salt or lemon to suit your taste.

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