Tabouli (Middle Eastern Mint
Salad)
serves 100 (120 1/2 cup servings)
3 pounds 10 oz bulgur
(parboiled fine cracked wheat)
17 cups boiling water
2 1/2 pounds fresh parsley, flat preferred, leaf only, finely
chopped
10 ounces fresh mint leaves, finely chopped
2 1/2 quarts green onions and tops, finely chopped
5 pounds cucumbers OR tomatoes, chopped
5 cups lemon juice
1 1/4 to 2 cups olive oil or vegetable oil
4 teaspoons salt
1/2 teaspoon pepper, preferably freshly-ground
Put bulgur into a large bowl and cover with boiling water. Let
stand 30 minutes.
After 15 minutes, stir. If the bulgur seems dry, (water is 1
inch or more below level of wheat), add a little more boiling water.
After 30 minutes, if it has extra
water, drain it.
While the bulgur soaks, prepare parsley, mint, and other
vegetables.
After the bulgur cools, layer all the greens and veggies on top
and stir together. Stir gently but mix well.
In a small bowl, whisk lemon juice,oil, salt and pepper. Pour
dressing over wheat mixture and toss. Cover and chill until serving
time.
Will keep in refrigerator up to 4 days. When ready to serve,
stir again and check seasonings. Serve with a No. 8 (1/2 cup)
dipper.
