Recipe: Tabbouleh

Dr. Bursheh’s mothers family recipe – a middle eastern staple

Ingredients:

  • 4 cups parsley, chopped
  • 1-1/2 cups tomato, finely chopped
  • 1/2 cup mint, chopped
  • 2 scallions, chopped
  • 1/2 onion (small-medium size), finely chopped
  • 2 tbsp bulgar (needs to be soaked in luke warm water for 2 hours prior use and drained fully)
  • Juice of 1-2 lemons (like mine with 2)
  • 1/4 cup olive oil
  • 1 tsp salt