A staple salad at Syrian restaurants, this colorful dish is made with the freshest ingredients, bring spring time to any table. Finely-chopped parsley, tomato and burgul are dressed with lemon and olive oil. Reserve your best olive oil for this dish as it showcases its full flavor!
- 2 bunches (or 1 1/2 cup densely-packed) finely chopped fresh parsley
- 1 cup finely chopped tomato
- 1cup finely chopped cucumber (optional), peel and seed if using American cucumbers
- 1/4 cup fine burgul (bulgur) #1
- 1/2 cup chopped fresh mint leaves or 2 teaspoon dried mint leaves
- 3 scallions, finely chopped
- 1/2 fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 paprika
- 1/2 – 1 teaspoon salt (adjust to taste)
- A little black pepper
- Some lettuce leaves for serving
- In a bowl, soak burgul with room-temperature water to cover and leave for 20 minutes. Drain the water while pressing the burgul to remove all excess water. Burgul should not have a bite after soaking.
- Meanwhile, combine all ingredients in a big bowl, except salt. Add burgul and mix well.
- Reserve in a refrigerator. Add salt right before serving. Adding salt earlier will cause the other veggies to welt and make tabouli soggy.
- Serve in lettuce leaves/cups. Tabouli taste great with other Syrian mezze dishes such as Safiha (Mini Meat Pies), Baba Ghanouj, and Kibbeh bil sanieh (Kibbeh Pie).
Makes 3-4 servings