July 30, 2012


This recipe is my version of a family recipe. Mark's aunt gave us the recipe and I'm assuming it has been passed down to her. Mark's great-grandpa was Rashid Shaheen Nahhas from Lebanon. And interestingly, when he came to the states (or perhaps before) he married Ragnhild Storhoi from Norway. Anyway, just some fun family facts :) Tabbouleh is a great recipe to have for the summer because there is no cooking required. It's so good; Mark and I could eat it for breakfast, lunch, and dinner. Enjoy!


1 1/2 cup bulgar wheat (I believe you may use cracked wheat too)
1 medium onion, diced
1/2 bunch green onions, diced (both green and white parts)*
1 1/2 cup Italian/flat leaf parsley, finely chopped
3/4 cup lemon juice
1/2 cup olive oil
1 2-oz package pine nuts
1/2 cup feta cheese
2+ tomatoes, chopped
1 teaspoon salt
freshly ground pepper

1. put bulgar wheat in a bowl and cover with water. Let soak for 1 hour
2. Drain bulgar, use cheesecloth to squeeze out excess liquid
3. Add all non-liquid ingredients to a big bowl and toss together
4. Add liquid; adjust amounts to achieve correct moistness. (It should be a little juicy, but not soupy)

*My mom never used the green part of green onions growing up so I thought I should clarify in case there are other people out there like that :)
Serve with flat bread.

Holly Broadbent

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