Tabbouleh / Tabouli Salad

 Tabbouleh / Tabouli Salad

Ingredients

1/2 cup cracked bulgar wheat (coarse)

3 cups Curley parsley (approx 2 bunches)

2 cups  diced tomatoes

2 cups diced cucumbers 

10-12 mint leaves (optional)

EVOO - 2 tbsp

1 Tbsp butter 

Lemon juice - 2 Tbsp

Sumac - 1 Tbsp (optional)

Pepper - 1 tsp (optional )

Salt 

2 cups Water

Procedure 

In a kettle start to boil 2 cups water.  In a sauté pan, heat butter on low heat. Once melted, add the cracked wheat and toast until fragrant, about 3-5 minutes. Add the hot water, about 1 Tsp salt.  Adjust salt to taste. Cool until the wheat is cooled fully, but toothsome.  The sautéing in butter is optional. But the fragrance is a-amazing.  Set aside to cool. 

In a large mixing bowls, mix parsley, cucumbers, tomatoes, bulgar wheat. Mix lemon juice, EVOO, sumac, pepper with a whist. I use a fork in a steel tumbler and dress the salad. Salt additional if needed.