Wednesday, May 8, 2013


My love of tabbouleh started in the 80's.  My mother would make it occasionally and I just loved it.  Through the years I have changed my recipe to go along with my likes of the time.  One thing is for sure, ALWAYS use fresh lemon juice.  Please don't use the bottled stuff for this recipe.  I eat this with homemade pita bread and a little feta cheese.  Yummy!

3 cups prepared Bulgar wheat
2 tomatoes-chopped
2 bunches green onions-sliced
1 English cuke-chopped
2 bunches-parsley-chopped
2 cups fresh lemon juice
1 cup olive oil
2 T fresh ground pepper
1 T sea salt

Pour 7 cups of boiling water over Bulgar and let set until it cools.  Pour off extra water. Now add in tomatoes, green onions, cuke, and parsley.  Stir well.  Sale and pepper to taste now.  Mix in another bowl lemon juice, and olive oil.  Pour over mixture and stir, stir, and then stir some more.  Let tabbouleh sit overnight, if you can wait that long, and serve with pita and feta. So good!