Tabbouleh is a salad made primarily from cracked wheat and parsley. Combinations of spices and vegetables vary subtly from country to country in the Middle East, but the dish’s popularity is a constant.
- 1 cup fine (No. 1) bulgur
- 1 1⁄3 cups fresh lemon juice (about 5 lemons)
- 3 bunches scallions, trimmed and finely chopped
- 3 cups chopped parsley leaves (about 2 bunches)
- 3 large ripe tomatoes, cored and chopped
- 1⁄3 cup extra-virgin olive oil
- Put bulgur into a large glass or ceramic bowl, then stir in 1 cup of the lemon juice and 2 cups water. Cover bowl and set aside, at room temperature, until most of the liquid has been absorbed and bulgur is tender, about 2 hours.
- Drain bulgur in a sieve, gently pressing kernels to remove excess liquid. Transfer to a large clean glass or ceramic bowl and add scallions, parsley, tomatoes, olive oil, and the remaining 1⁄3 cup lemon juice. Season to taste with salt and toss well.