Stacey's Dad's Taboulie
sbashara
This recipe should more properly be called “suff” - the Lebanese version of taboulie. The difference is subtle, but we Lebanese know it when we taste it! Bulgar wheat can be found in bulk at most Middle Eastern markets.
ingredients
- 3/4 C. #2 bulgar wheat (#2 refers to the coarseness of the wheat)
- 1 large punch curly parsley, leaves snipped from the stems with kitchen shears and chopped/snipped coarsely
- 1 large tomato, diced
- juice of 1 large lemon
- 1/4 C. extra virgin olive oil
- 2 green onions, very finely minced
- 1/2 C. fresh mint, chopped (or 1/4 C. dried mint, crushed)
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- if needed, 2 T. water.
directions
- 1
Soak wheat in cold water for 15 minutes. Rinse well in a fine-mesh sieve under running water for about 5 minutes, to remove starchiness. Drain well.
- 2
Mix all ingredients together. Add a water if the tomato doesn’t seem very juicy. Refrigerate at least one hour, but preferably overnight. Adjust salt to taste. Serve with Lebanese flat bread or pita bread.
notes
This recipe was my grandmother's, and probably hers before that! Thanks for helping carry on the tradition, Mark!
Source: Stacey Bashara
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