Originating in Lebanon, Tabouli is a salad dish made with bulgur wheat, parsley, tomatoes, onions, a pinch of lemon juice, and sometimes cinnamon and allspice (allspice is made up of a wide variety of crushed up fruit). This Middle Eastern favorite is known around the world for its tangy taste and unique ingredients. Surprisingly, Lebanese Tabouli is even adored in Brazil! As a result of mass immigration of the Lebanese to Brazil in 1880, this dish has integrated itself even into South America.

In the Middle East Tabouli is a staple; it is eaten regularly, but is also served for special occasions, and combined with a salad as part of a mezze (an arrangement of a wide assortment of appetizers). In Lebanon Tabouli is frequently eaten by scooping it up in lettuce leaves, and in the United States Tabouli is occasionally used as a dip. Play around with your taste buds and find a way to eat Tabouli that suits you!

Ingredients:

• 1/2 cup of bulgur wheat (cracked wheat)

• 2 bunches of parsley (finely chopped)

• 1 bunch of mint (finely chopped)

• 1 bunch of green onion (finely chopped)

• 3 tomatoes

• 1/2 head of lettuce

Dressing: 

3 Tablespoons chopped mint

1/2 Cup olive oil

Juice from 1 or 2 lemons

Sumac (This must be obtained from

Salt and pepper to taste

Directions:

Find a large salad bowl. Place the lettuce in the bowl. Next add all the other ingredients and the dressing, and toss!

To liven up the salad, you can add crushed garlic to the dressing, and/or chicken breast to the salad.

When ready to serve: cut the tip of two lemons and use a fork to juice them. Next, add the juice from the lemons and 1/3 to ½ cup of olive oil and salt to taste.