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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Lebanese Tabbouleh Category Salad Total Hits 562 Rating | voted : 0 times The Recipe Ingredients 1/2 cup fine grain cracked wheat (bulgur) 1/2 cup onion, finely chopped 1/2 teaspoon allspice 1/2 teaspoon pepper 1 salt, to taste 3 cup parsley, finely chopped 1/2 cup scallions, finely chopped 2 cup ripe tomatoes, finely chopped (if not ripe, omit) 1 1/2 cup spearmint leaves, fresh, finely chopped (if necessary, substitute another mint) 1/2 cup lemon juice, fresh 3/4 cup olive oil Directions: Rinse the cracked wheat several times then cover with water by 1/2 inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.

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