Tabooleh

Mediterranean cuisine is our newest family favorite. This summer, our Footsteps of Paul journey was memorable and incredibly satisfying except for one tiny thing…….we were very surprised to have a hard time finding restaurants that served Tabooleh. The very last night that we spent in Capadoccia, Turkey we found a restaurant that served it and WOW what a treat. Here is our family’s rendition of Tabooleh.

Ingredients
2 cups bulgur wheat (medium grind #2)
3 cups boiling water
112 cups chopped parsley
1/4 cup chopped green onions (about 4-5)
1/4 cup chopped mint (fresh is best, but if only dry is available use 2 Tablespoons)
2-3 large tomatoes chopped into small 1/4 inch pieces
1 large cucumber chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1-2 teaspoons salt
1 teaspoon pepper
1 head romaine lettuce

Pour the boiling water over the bulgur wheat and let it sit until the wheat kernels are soft and cooled completely. Add all chopped vegetables except romaine lettuce and stir. Mix the oil, lemon juice and spices and pour over wheat vegetable mixture and stir until thoroughly combined. Refrigerate until ready to serve. Place a bed of chopped romain on a serving platter and pile Tabooleh on top. Place on your table and enjoy. Tabooleh makes a great side dish for any BBQ especially Shish kebabs or grilled meat or fish.