Ingredients Jump to Instructions ↓

  1. 6 bunches Italian, flat-leaf parsley

  2. 1 bunch fresh mint

  3. 1 large or two small Roma tomatoes, enough to yield

  4. 2 cups

  5. 1 large peeled Spanish onion

  6. 1 cup bulgur wheat (Lebanese preferably)

  7. 1 cup freshly squeezed lemon juice

  8. 1 cup extra virgin olive oil (Lebanese preferably)

  9. 2 heads romaine lettuce (to yield 16 inner leaves from the heart)

  10. salt and pepper to taste

  11. Pinch of allspice

Instructions Jump to Ingredients ↑

  1. Pick leaves of 6 bunches of parsley from the stems, wash thoroughly, and spin in salad spinner to dry. Spread parsley on a tray and let air-dry completely. Pick, wash, and dry 1 bunch of mint leaves in the same way. Using a sharp knife, chiffonade the parsley and crosscut three times, to yield 4 cups. Chiffonade the mint to yield 1/2 cup.

  2. Core and seed the roma tomato, and cut in 1/4-inch dice to yield two cups. Finely dice the white onion to yield 1/2 cup. Combine the lemon juice, olive oil, salt, and pepper, slowly. Add a pinch of allspice. Move all ingredients to a tupperware container. Seal, and shake gently but well to blend.

  3. Wash bulgur wheat thoroughly until the water runs clear. Strain and squeeze to remove all excess water. Clean romaine thoroughly, peeling away outer leaves to expose the heart and slicing off the top two (greenest) inches. Use a ring cutter to cut distinct rounds of romaine.

  4. In a mixing bowl, combine the parsley, mint, 1 1/2 cups of diced tomato, onion, and bulgur. Gently mix with a spoon to incorporate the ingredients, being careful not to bruise them. Add remainder of wet ingredients to the dressing and mix again.

  5. Place mixture in a serving bowl and arrange the romaine-heart leaves around the perimeter. Garnish with remaining tomato.

  6. Use the romaine leaves to scoop up the tabbouleh and enjoy.


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