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Author Notes: My Jordanian Mama (totally adopted into a family with hospitality as warm as the desert sun) once told me that the sign of a cooks worth was how finely they could chop their parsley. She instructed me while running her well used chefs knife over and over a mound of parsley for Tabbouleh. Even though my recipe differs from hers, the knife skills instruction is the same. Be patient and make it fine. —dancing kitchen
- 3 cups finely chopped curley parsley, mostly tops and few stems
- 2 cups finely chopped romaine lettuce
- 3 cups quartered sweet grape tomatoes
- 1 1/2 cups chopped green onion
- 2 cups bulger wheat
- 4 cups water
- 2 cups freshly squeezed lemon juice
- 1 cup good quality olive oil
- 12 finely chopped mint leaves
- 2 dashes salt
- 8 grinds black pepper
- 8 ounces crumbled feta
- 1 head well washed whole romaine leaves
- Place the bulger wheat in 4 cups of warm water for at least 30 minutes, then drain it. I like a bit of chew to my bulger and I bloom them in warm water but give room for absorption of the dressing.
- Place the finely chopped curly parsley, finely chopped romaine, finely chopped mint and sweet grape tomatoes in a large bowl. Add the bloomed bulger wheat. Combine.
- Whisk the lemon juice, olive oil and salt and pepper together. Generously douse the bulger salad with the golden liquid. I like my Tabbouleh pucker tart with lemon so my lemon addition is often to taste, and this is a great time to determine if another lemon may be necessary.
- I leave the chopped onion and feta out of the salad until the last minute before serving. The onion can become a textural challenge when sitting in the dressing and I like the freshness of the feta.
- Scoop this up with whole romaine leaves, pita bread or eat it with a spoon. Enjoy!
- This recipe was entered in the contest for Your Best Dish in the Raw