Name: Tabbouleh
Yield: 10 servings
Ingredients: 1 cup olive oil; 2 tablespoons minced garlic; 1 white onion, minced; 2 cups cracked toasted bulgar wheat; 1 quart water; Salt and pepper; 1/4 cup red pepper; 1/4 cup yellow pepper; 1/4 cup red onion; 1/4 cup green apple; 1/4 cup celery; 1/4 cup cucumber; 1/4 cup mint, julienne; 1 cup parsley, chopped; 1/2 cup olive oil; 1/4 cup lemon juice; Salt and pepper

Directions

Combine oil, garlic and onions in a medium sauce pot. Sweat until translucent. Add bulgar, stir to coat with oil. Pour water over bulgar, making sure that bulgar is covered by about 3/4-inch of water. Cover and allow to boil. Remove from heat; allow it to continue to steam for 15 minutes. Season with salt and pepper; cool. Combine desired garnishes with bulgar. Season with oil, lemon juice, salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mina Newman, Layla Restaurant

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Tabbouleh

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