TABBOULEH

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Filed Under: cold mezzo

Servs: 4   Makes: cup   Prep:   Cook:

TABBOULEH Professional kitchen DIRECTOR EXECUTIVE CHEF MONTASER MASOUD

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Ingredients [?]

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  • add   Ingredients
  • add   • 25g bulgur wheat. 2 Pes large, ripe vine tomatoes
  • add   • large bunch fresh parsley, leaves only, washed, dried, finely chopped
  • add   • small bunch fresh mint leaves, washed, dried, finely chopped
  • add   • 1 small red onion, peeled, finely chopped
  • add   • 50 ml freshly squeezed lemon juice
  • add   • 40 ml extra virgin olive oil sea salt flakes
  • add   • 4 ready-made flatbreads, to serve

Instructions

  1. Preparation method
  2. • Place the bulgar wheat into a small bowl and cover with 50mlof boiling waterStir,
  3. • then set aside for 20 minutes, or until the bulgar
  4. • Wheat has absorbed all of the water.
  5. • 2. Cut out the green stalks from the tomatoes and make a small cross
  6. • At each of the bases. Place the tomatoes into a separate bowl and
  7. • Cover with boiling water. Set aside for 30 seconds, then drain away
  8. • The water.
  9. • 3. When the tomatoes are cool enough to handle, peel and discard the
  10. • Skins. Cut the tomatoes into quarters, discard the seeds and dice the
  11. • Flesh. Transfer the diced tomatoes to a serving bowl.
  12. • 4. Add the parsley, mint and onion to the tomatoes and mix well until
  13. • Combined.
  14. • 5. When the bulgar wheat has absorbed all of the water, fluff it using a
  15. • Fork until the grains are separated. Add the bulgar wheat to the
  16. • Tomato mixture.
  17. • 6. Drizzle over the lemon juice and olive oil and season, to taste, with
  18. • salt. Mix well to coat the ingredients in the liquid.
  19. • 7. To serve, divide the tabbouleh equally among four serving plates.
  20. • Place one grilled flatbread alongside each.

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