RCI-VG.001.0004.001

Tabula

Name: Tabula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bulghur wheat (fine grind is best (medium grind acceptable)); 2 bunches parsley (flat leaf or curly Italian); 1 unit bunch green onion; 1 unit Tomatoes - at least 2 cups chopped; 5 or 6 stalks fresh mint; 2 to 3 unit lemons - to taste; 1 unit Olive oil; 1 unit Salt; 1 unit Cucumbers (optional); 1 unit Romaine lettuce leaves (garnish and scoopers (optional)); 1 unit Fresh grape leaves (scoopers - optional)

Mediterranean | Middle Eastern cuisines Also spelled and pronounced Tabouli - regional pronunciatio

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

bulghur wheat (fine grind is best
medium grind acceptable)
1/2 cup
parsley (flat leaf or curly Italian)
2 bunches
bunch green onion
1 unit
Tomatoes - at least 2 cups chopped
1 unit
fresh mint
5 or 6 stalks
lemons - to taste
2 to 3 unit
Olive oil
1 unit
Salt
1 unit
Cucumbers (optional)
1 unit
Romaine lettuce leaves (garnish and scoopers
optional)
1 unit
Fresh grape leaves (scoopers - optional)
1 unit

Method

Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn’t need further cooking to be edible in tabbouli.

Drain bulghur.

Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.

Chop the parsley quite fine, using a knife, not food processor.

Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving.

Tabula

Ingredients

Method

What Makes This Variant Distinct