Tabuli

Tabuli

Ingredients
7 bunches Italian parsley
3/4 Cup Ground Cracked Wheat
10 tomatoes
5 scallions
8 mint leaves
3/4 cup olive oil
3 lemons
salt
pepper
cayenne pepper
lemon zest

Directions

Cut leaves off parsley and discard stems. Wash in water at least twice. Spin parsley leaves in salad spinner to dry off excess water.
Next either chop parsley leaves by hand or spin in a food processor.
Take 3/4 cup ground wheat, pour into a bowl and fill bowl with water, slowly drain water off immediately and then squeeze the ground cracked wheat before adding to the chopped parsley. The cracked wheat will swell, so when you first mix it altogether with the parsley, it should look as though there is more parsley than cracked wheat. People make the mistake of adding too much cracked wheat and the tabuli ends up looking white.
Finely chop 10 tomatoes and add to the parsley mixture.
Chop 5 scallions and add to the bowl. If you are using fresh mint leaves, add these chopped.
Add 3/4 cup olive oil, the juice of 3 lemons, 1 tablespoon salt, 1/2 teasp. pepper, 1/4 teasp. cayenne pepper, 1/4 lemon zest. Mix all together very well. Taste. Add more seasonings or oil and lemon juice to adjust, if you wish.

You can prepare the day before, keeping all the ingredients separate and then mix on the day and add the olive oil, lemon juice and spices. I generally wrap the parsley in paper towels.......

Eat with fresh uncooked peas, or cooked frozen peas. Scoop up the tabuli with grape leaves, or the leaves of a Romaine lettuce.

Parsley Mountain