Traditional Tabbouleh Recipes

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Steps:

• Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
• Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
• These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Steps:

• Parsley, tomatoes and onions must be finely minced.
• Combine the parsley, tomatoes, and onions.
• Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
• Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
• Add the lemon mixture to the salad, mix and refrigerate till serving.
• Tabbouleh should be eaten within two days.

Steps:

• In a measuring cup, combine sea salt with boiling water. In a medium bowl, combine bulgur with salted water; soak for 30 minutes.
• In a large bowl, combine bulgur, parsley, mint, tomatoes and green onions. Stir well before adding cucumber; quickly stir. Pour half lemon juice and half olive oil; stir. Add lemon zest, freshly ground black pepper, salt, and remaining lemon juice and oil. Stir and chill in the refrigerator for at least 3 hours.