Authentic Lebanese Tabbouleh

Ingredients

• 3 large bunches flat-leaf parsley (about 4 cups packed, finely chopped)
• 1/2 cup fine bulgur wheat
• 4 ripe tomatoes, very finely diced
• 4-5 scallions, very finely sliced
• 1/4 cup fresh mint leaves, finely chopped
• Juice of 2 large lemons (about 6 tbsp)
• 1/3 cup extra-virgin olive oil
• 1 tsp salt
• 1/4 tsp allspice (optional)

Instructions

1. 1

   Rinse bulgur in cold water. Cover with cold water and soak for 20-30 minutes until tender. Drain through a fine-mesh sieve and squeeze out all excess water with your hands.

2. 2

   Finely dice tomatoes and place in a sieve over a bowl. Salt lightly and let drain 10 minutes to remove excess juice.

3. 3

   Wash and dry parsley thoroughly. Chop very finely — this takes time and is the most important step. The parsley should be fine but not pureed.

4. 4

   Combine soaked bulgur, drained tomatoes, parsley, mint, and scallions.

5. 5

   Dress with lemon juice, olive oil, and salt. Toss well.

6. 6

   Taste and adjust lemon and salt. The salad should be quite lemony.

7. 7

   Rest 15-30 minutes before serving to allow flavors to meld. Serve with romaine lettuce leaves for scooping.