My mother is the world’s foremost expert on tabbouli. She has studied with the tabbouli masters. My mother’s is the best there is, at least outside of Lebanon. Here’s her recipe. You’re welcome.
For a relatively big batch of tabbouli:
1/4 cup burghul #2 (medium), soaked in water for an hour or so.
2 or 3 bunches of parsley. Can be flat, curley, or both. I am experimenting these days. I don’t like the really thick-leaved “gourmet” kind. Check each branch for bugs, wilt, etc. Wash in water w a little vinegar to help get the leaves clean. Wash in more than one bowl ias needed. Gather handfuls by the stems, and twist together. Chop really, really small.
3 or 4 tomatoes, as you prefer, diced small.
4 to 6 stalks of fresh mint (spearmint preferred), leaves only. Choppped small. If fresh is not available, 1 or 2 Tbs dry is good.
1 large white onion, diced. Aternatively, 1 1/2 bunches of green onions, including green stems, diced.
Salt to taste
1 tsp cinnamon or allspice, or (less orthodox) sumac.
Juice of 1 or 2 lemons; equal amount of olive oil.
Combine everything in layers in the order above (but squeeze the excess water from the burghul before you put it in the mixing/serving bowl). Then, mix everything together.
Lebanese use almost no burghul; the further south and west you go, the more burghul. Use more or less as you prefer.
Did I forget anything? It’s actually pretty simple — just plan to chop; have a small sharp knife.
Serve, if you want, with romain lettuce leaves or with slightly steamed green cabbage leaves for picking up the tabouli.
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