The story is interesting and one I recommend reading before you try this recipe. It will make you want to try it even more!
- 3 large bunches of Italian flat leaf parsley.
- 3 bunches green onions.
- 8 Roma tomatoes.
- 1/2 cup of bulgur wheat size No: 1
- Extra virgin olive oil.
- 4 medium lemons.
- 3-4 sprigs fresh mint.
- salt to taste.
- pinch ground white pepper.
Soak and wash the parsley several times to remove all grit and dirt. Trim stems and dry well by rolling into paper towel or spinning in a salad spinner. Set aside.
Dice Roma tomatoes.
Chop green onions.
Squeeze 4 lemons.
Once the parsley is dry, finely chop by hand and place in large bowl. Do not use food processor to chop parsley as Italian parsley will bruise easily and become water logged. Add chopped onions and mint. Add diced tomatoes and dry burghul. Do not soak or wash burghul. Mixed tabbouleh dry. Add the juice of 4 lemons and mix again. Do not add oil first as the lemon juice will simply slide to the bottom of the bowl and you will end up with a heavily oiled tabbouleh. Add salt and pepper and adjust for taste. Add about 1/3 cup of olive oil, mix well and taste. Adjust for salt and lemon juice. Burghul will seem crunchy at first but will soak up the lemon, tomato juice, and oil quickly.
You can also use curley leaf parsley. You must also wash it and dry it thoroughly. You can place the dried curly leaf parsley in the food processor.