Arabic Salad Supreme (Tabbuli)

Category: Salad - (2)
Origin: Syria, Lebanon
Source: My Cook'n

Arabic Salad Supreme (Tabbuli)

 The queen of all salads, which began in the Levant (Lebanon, Syria). It is an integral part of any appetizer dish called Mezze.There are many variations, this is the Lebanese version. Parsley is believed to be a powerful herb that helps purify the blood. It is eaten with very tender grape leaves, Romanian lettuce or head lettuce to collect in small portions.

Ingredients: Arabic Salad Supreme (Tabbuli)

- 3/4 cup of Burghul* (the smallest grain)
- 2 large bunches chopped parsley (about 1 pint when finally chopped)
- 1/2 tablespoon finely chopped fresh mint, optional
- 1/2 bunch green onions, with green tips, finely chopped
- 1-2 large tomatoes, finely chopped
- 1 small dried onion, finely chopped
- 2-3 teaspoons of salt
- Pepper to taste
- 1/2 cup fresh lemon juice
- 3/4 cup olive oil

Preparation: Arabic Salad Supreme (Tabbuli)

Rinse the burghul, drain it, then squeeze it to extract the excess water. Place in a large mixing bowl. First finely chop the parsley, mint, green onion and tomatoes. Spread the vegetables over the top of the burghul, leaving the dried onions on one half of the top layer and the diced tomatoes on the other.

Add the seasonings to the dried onions and mix well. Add the lemon juice and stir with a spoon and fork. And just before serving, add oil and stir well.
It is eaten with very tender vine leaves, Romanian lettuce or head lettuce to be picked in small portions.