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Cracked Wheat and Parsley Salad
(Tabooley, Tabuleh)



  • 3/4 cup bulgur (cracked wheat)
  • 1 1/2 cups minced parsley
  • 3 medium tomatoes, chopped
  • 1/3 cup chopped scallions (with tops)
  • 2 tablespoons snipped fresh mint leaves or 2 teaspoons crushed dried mint leaves
  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cover bulgur with cold water; let stand 30 minutes; Drain; press out as much water as possible.
  2. Place bulgur, parsley, tomatoes, scallions and mint in nonreactive bowl.
  3. Mix remaining ingredients; pour over bulgur mixture. Toss.
  4. Cover and refrigerate at least 1 hour.
  5. Garnish with ripe olives if desired.

Yields 6 servings.

If you desire a softer texture, cover bulgur with boiling water; let stand 1 hour.


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