Recipe - Tabbouleh (Lemon-Parsley Salad)

1/3 cup Bulgar wheat
One fourth cup Hot water
1 Medium yellow onion; grated
2 Lg bunches parsley; finely
Chopped (about 4 c)
2 Ripe tomatoes; chopped
1 tablespoon Fresh mint; chopped
1/3 cup Lemon juice
One fourth cup Olive oil
One half teaspoon Salt
1 ds Freshly ground black pepper
1 Head iceberg lettuce;
Separated into leaves

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with
pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley,
tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt,
and pepper and beat with fork until well blended. Pour over parlsey mixture
and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves,
on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with
lettuce leaf and eat with your fingers.
Posted to MMRecipes Digest V3 #235

Date: Wed, 28 Aug 1996 21:44:54 0700

From: Julie Bertholf jewel1@ix.netcom.com