Recipe

		Tabbuli
		Serving Size - 8
		Prepared By - Rey
		Recipe Rating	Printer Friendly Recipe

3/4 c. burghul, #2

2 large bunches of parsley (approximately 1 qt. when finely chopped)

1 c. finely chopped fresh mint

1/2 bunch green onions, with green ends, finely chopped

1 or 2 large tomatoes, finely chopped

1 small dried onion, finely chopped

1 t. cinnamon

2-3 t. salt

pepper to taste

1/2 c. to 2/3 c. fresh lemon juice

1/2 c. olive oil

Rinse burghul (crushed wheat), drain, then squeeze excess water out. Place in large mixing bowl. First finely chop the parsley, then mint, then green onions and the tomatoes. Place vegetables in layers on top of burghul in the order given, leaving dried onions on one-half of the top layer and diced tomatoes on the other. Add seasonings to the dried onions and mix thoroughly with fingers. Add lemon juice and toss with spoon and fork. Just before serving, add oil and toss thoroughly. This is eaten by hand by using very tender grape leaves, Romaine lettuce, or head lettuce to pick up tabbuli in bite-size servings. Note: Tabbuli may be prepared 1-2 hours ahead of time by omitting tomatoes and oil. Just cover with plastic wrap and refrigerate. Add tomatoes and oil just before serving.