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
Ingredients
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3 cups
finely chopped curley parsley, mostly tops and few stems
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2 cups
finely chopped romaine lettuce
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3 cups
quartered sweet grape tomatoes
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1 1/2 cups
chopped green onion
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2 cups
bulger wheat
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4 cups
water
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2 cups
freshly squeezed lemon juice
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1 cup
good quality olive oil
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12
finely chopped mint leaves
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2 dashes
salt
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8
grinds black pepper
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8 ounces
crumbled feta
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1
head well washed whole romaine leaves
Directions
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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.
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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.
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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.
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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.
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Scoop this up with whole romaine leaves, pita bread or eat it with a spoon. Enjoy!
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