Tabbouli (traditional Lebanese parsley salad) by Renée Turk


3 large bunches parsley with stems removed; chopped fine

4 green onions with bulbs or 1 medium sweet onion chopped fine

1/4 cup fresh mint, or 2 tbsp. dried mint

2 or 3 large tomatoes, diced small

1/2 cup fine cracked wheat (Bulgur #1)

1/3 cup olive oil

Juice of 4 lemons

Salt and pepper to taste


Soak wheat in cold water for about 10 minutes. Drain and squeeze out water.

Chop all vegetables fine.  Add wheat and remaining ingredients, adding more seasoning if desired.

If not serving immediately, do not add tomatoes, onions, or salt until just before serving.

This dish will be featured at the 15th Annual Lebanese Festival at St. Elias Maronite Catholic

Church on Cove Road in Roanoke on May 31, June 1 and 2