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Tabbouleh III

Reviewed: Jul. 9, 2013
I am Lebanese and have grown up with Tabbouleh. I would modify this recipe as follows: Only 1/2 cup of bulgur wheat and rather than soak it, we rinse it until the water runs clear. Use 4 tomatoes, 1 cucumber, 1 green pepper, 1 bunch of green onions, 1 bunch of parsley, the mint (I only have dried mint), no garlic, only 1/2 cup of olive oil, juice from about 2-3 lemons, salt, pepper and allspice to taste. Let sit for a few hours so that the bulgur softens and the seasonings blend. We eat it on lettuce leaves.
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