- 3 bunches Italian Parsley
- 1/ 3 cup Fine Bulghur (bulghur #1)
- 5 Green onions, thinly sliced
- 2 Small tomatoes, very finely diced
- 2 Lemons, juiced
- 1/ 2 cup Olive oil
- 2 teaspoon Aleppo pepper
- 3 teaspoon Dried mint
- Salt to taste
Put the bulghur in a large bowl, cover it with 2 tbsp of water so that it soaks and doubles in size. I like to soak it with a mix of lemon juice and water so that the bulghur has more of a tang -- both ways work! Let it sit at least 25 minutes.
Wash and dry the parsley. Remove the stems, finely chop the parsley, and add it on top of the soaked bulghur. Chop the green onions and tomatoes as finely as possible (this is the key to a good Tabbouleh. You don’t want any big chunks). Add the green onion and tomato to the parsley and bulghur.
Add lemon juice, olive oil, salt, Aleppo red pepper, and dried mint. Mix well, taste, and adjust seasoning and olive oil to your preference… Enjoy!