Suffsoof (Tabouleh)

Name: Suffsoof (Tabouleh)
Ingredients: 2 c. coarse bulgur; 4 c. parsley, finely chopped; 2 bunches scallions, chopped; 2 large tomatoes, peeled, seeded and finely chopped; 1 c. fresh mint, finely chopped or 2 Tbsp. dried mint crumbled; 1 cucumber, pulped in blender; juice of 4 lemons; 1/2 c. salad oil; salt and pepper to taste

9 ingredients

8 steps

Ingredients

2 c. coarse bulgur
4 c. parsley, finely chopped
2 bunches scallions, chopped
2 large tomatoes, peeled, seeded and finely chopped
1 c. fresh mint, finely chopped or 2 Tbsp. dried mint crumbled
1 cucumber, pulped in blender
juice of 4 lemons
1/2 c. salad oil
salt and pepper to taste

Directions

1

Soak the bulgur in hot water for at least 30 minutes.
2

(Bulk will more than double.)
3

While this is soaking, chop the parsley, scallions, tomatoes and mint and place together in a large bowl. Squeeze as much water as possible from the bulgur between your two hands and toss in the bowl with the vegetables.
4

Mix well to combine all ingredients.
5

At the last minute, add the pulped cucumber, the lemon juice, oil and seasonings.
6

Mix well and taste.
7

More lemon may be needed as the salad should have a distinctly lemony taste.
8

Serve on lettuce leaves.