In the Levant, tabouli is traditionally eaten with a lettuce leaf, but in the United States it is often served with pita bread, as a dip.
Tabouli is popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Middle Eastern immigrants who settled there.
Ingredients - Tabouli:
- 1 large bunch Italian parsley
- 3 Tablespoons buglar
- 2-3 shallots, chopped very fine
- 1 small tomato, diced
- Juice of 1 lemon
- salt, chilis to taste
- First you take the bulgar and soak it in a bowl filled with water. It takes at least 30 minutes to soften the bulgar, but 1 hour is best.
- Chop the parsley as fine as you can. It may seem ridiculous, but the finer you chop it, the better this dish will taste! Add the strained bulgar and all the remaining ingredients, mixing them until they make a nice salad.
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